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Methods of analysis 5
Total snids and totalacid content of tomatoes from different plants 20
14 other sections not shown
acetic acetic acid added amount apple juice average Balling barrel berries beverages boiling bottles brine brown California candy carbonated cent salt citric acid Citrus color commercial concentration containers cooked cooling cucumber juice cultures dehydrater dehydration dipped dried dry plot experiments extract fermentation filter flavor fondant freezing fresh fruit juices Fruit Products gallon grams growth heat penetration irrigation jars jelly lactic acid lemon mark mark mark medium method minutes moisture content moisture equivalent mold Mycoderma obtained olives orange orchard organic peroxide ounces oxidation packed pasteurizer peaches pectin permanent wilting percentage peroxidase pH value pickles plants pomace pounds prepared preserved prune pulp raisins samples sealed season simple syrup sodium benzoate soil soil-moisture solution Stanislaus County steam sterilized storage sugar sulfurous sulfurous acid Sutter County syrup tannin temperature tomatoes total solids trays treatment trees varieties vegetables vinegar yeast