The Ascorbic Acid Content of Orange Marmalade Made With and Without Commercial Pectin

Description:

The purpose of the present study is to determine the ascorbic acid values of orange marmalades made with and without commercial pectin; and to compare these values with those obtained by testing random samples of home and commercial prepared orange marmalades.

Creator(s): Burt, Dorthy Farris
Location(s): United States - Texas - Denton County - Denton
Creation Date: 1943
Partner(s):
UNT Libraries
Collection(s):
UNT Theses and Dissertations
Usage:
Total Uses: 362
Past 30 days: 4
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Creator (Author):
Publisher Info:
Place of Publication: Denton, Texas
Date(s):
  • Creation: 1943
Coverage:
Place
United States - Texas - Denton County - Denton
Description:

The purpose of the present study is to determine the ascorbic acid values of orange marmalades made with and without commercial pectin; and to compare these values with those obtained by testing random samples of home and commercial prepared orange marmalades.

Degree:
Level: Master's
Discipline: Home Economics
Physical Description:

iv, 59 leaves

Language(s):
Subject(s):
Keyword(s): ascorbic acid | orange marmalade
Contributor(s):
Partner:
UNT Libraries
Collection:
UNT Theses and Dissertations
Identifier:
  • CALL-NO: 379 N81 no.707
  • LOCAL-CONT-NO: n_00707
  • UNTCAT: b2466283 |
  • ARK: ark:/67531/metadc75473
  • ARK: ark:/67531/metadc75473
Resource Type: Thesis or Dissertation
Format: Text
Rights:
Access: Public
License: Copyright
Statement: Copyright is held by the author, unless otherwise noted. All rights reserved.
Holder: Burt, Dorthy Farris