The Ascorbic Acid Content of Orange Marmalade Made With and Without Commercial Pectin Page: Title Page
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ASCORBIC ACID CONTENT OF OSANQB MALMS
R&RE WITH AND WISWT 50SHER5I&^ PECTIN
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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/m1/1/: accessed November 19, 2017), University of North Texas Libraries, Digital Library, digital.library.unt.edu; .