EFFECT OF PARTIAL REPLACEMENT OF SUCROSE BY CORN SYRUP ON QUALITY AND STABILITY OF CANNED APPLE SAUCE
- 1 April 1971
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 36 (3) , 419-422
- https://doi.org/10.1111/j.1365-2621.1971.tb06378.x
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- Automatic Recording Apparatus for Use in Chromatography of Amino AcidsAnalytical Chemistry, 1958
- Fruit Juice Constituents, Chromatographic Comparison of Nonvolatile Acids of Fresh and Stored Apple Juice ConcentrateJournal of Agricultural and Food Chemistry, 1955
- Electrolytic Determination of Tin and Tin-Iron Alloy Coating Weights on Tin PlateJournal of the Electrochemical Society, 1952
- Gravenstein apple storage tests /Published by Smithsonian Institution ,1950