Principles of Jelly Making PDF Download
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Author: Nellie Esther Goldthwaite
Publisher:
ISBN:
Category : Jelly
Languages : en
Pages : 28
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Book Description
Author: Nellie Esther Goldthwaite
Publisher:
ISBN:
Category : Jelly
Languages : en
Pages : 28
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Book Description
Author: Colorado Agricultural Experiment Station
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 40
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Book Description
Author: Nellie Esther Goldthwaite
Publisher:
ISBN:
Category : Cooking (Jelly)
Languages : en
Pages : 26
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Book Description
Author: Nellie Esther Goldthwaite
Publisher:
ISBN:
Category : Cooking (Jelly)
Languages : en
Pages : 27
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Book Description
Author: Thomas Norman Morris
Publisher:
ISBN:
Category : Canning and preserving
Languages : en
Pages : 232
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Book Description
Author: J. C. Ripperton
Publisher: Forgotten Books
ISBN: 9780331456158
Category : House & Home
Languages : en
Pages : 32
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Book Description
Excerpt from Application of the Principles of Jelly Making to Hawaiian Fruits Table 1 gives the pectin number and percentage, as well as the Brix hydrometer reading of several guava juices and of one 'juice each Of the poha, grape, and roselle. Table 1. - Comparison of pectin number and pectin per cent in fruit juices. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Muhammad Latif Rasulpuri
Publisher:
ISBN:
Category : Jelly
Languages : en
Pages : 40
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Book Description
Author: Richard Pierce Bates
Publisher: Food & Agriculture Org.
ISBN: 9789251046616
Category : Cooking
Languages : en
Pages : 242
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Book Description
While large-scale juice processing is the subject of many textbooks, this publication aims at the gap in information regarding juice processing at the small-and medium-scale agro-industry level. It presents technical and economic information designed to address issues affecting medium-size juice processors in developing countries.
Author: Y. H. Hui
Publisher: John Wiley & Sons
ISBN: 0470276487
Category : Technology & Engineering
Languages : en
Pages : 712
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Book Description
The processing of fruits continues to undergo rapid change. In the Handbook of Fruits and Fruit Processing, Dr. Y.H. Hui and his editorial team have assembled over forty respected academicians and industry professionals to create an indispensable resource on the scientific principles and technological methods for processing fruits of all types. The book describes the processing of fruits from four perspectives: a scientific basis, manufacturing and engineering principles, production techniques, and processing of individual fruits. A scientific knowledge of the horticulture, biology, chemistry, and nutrition of fruits forms the foundation. A presentation of technological and engineering principles involved in processing fruits is a prelude to their commercial production. As examples, the manufacture of several categories of fruit products is discussed. The final part of the book discusses individual fruits, covering their harvest to a finished product in a retail market. As a professional reference book replete with the latest research or as a practical textbook filled with example after example of commodity applications, the Handbook of Fruits and Fruit Processing is the current, comprehensive, yet compact resource ideal for the fruit industry.
Author:
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ISBN:
Category :
Languages : en
Pages :
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