A Survey of the Apple Juice IndustryCornell University, 1942 - 142 pages |
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Contents
Commercial manufacture of apple juice | 9 |
Survey of apple juice packed in 1940 | 42 |
Costs of production | 46 |
4 other sections not shown
Common terms and phrases
apple flavor APPLE JUICE INDUSTRY apple juice production Arengo-Jones asbestos astringent berry juices blend bottled juices bushels Canada carbon carbon dioxide Centrifuging cherries cloudy cold water colloidal color commercial production consumer consumption cooked flavor cooled CORNELL UNIVERSITY cost Crade deaerated juice diatomaceous earth Enameled tin enzymic clarification equipment esters factors filter aid filter press filtration flash pasteurization flavor and aroma following table freezing fresh fruit freshly pressed fruit and fruit fruit produced gallons of apple gelatin grade heat highest income areas increased low income areas malic acid Mark Bishop maturity McIntosh metallic flavor ounce oxidation pectin pectinase Pectinol Pederson percent plain tin pomace pounds preservative pressure production of apple proper pulp pump quantities Red Delicious removed satisfactory season sediment sodium benzoate soluble solids steam sterilization storage stored sucrose sugar content survey tank tannin temperature tube types of containers University of Connecticut vacuum vitamin content Winesap