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

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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.

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iv, 59 leaves

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Burt, Dorthy Farris 1943.

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  • Burt, Dorthy Farris

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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.

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iv, 59 leaves

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UNT Theses and Dissertations

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  • 1943

Added to The UNT Digital Library

  • Feb. 14, 2012, 7:58 p.m.

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  • July 17, 2014, 7:10 p.m.

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Citations, Rights, Re-Use

Burt, Dorthy Farris. The Ascorbic Acid Content of Orange Marmalade Made With and Without Commercial Pectin, thesis, 1943; Denton, Texas. (digital.library.unt.edu/ark:/67531/metadc75473/: accessed September 20, 2017), University of North Texas Libraries, Digital Library, digital.library.unt.edu; .