Title
The chemical composition of apples and cider. I. The composition of apples in relation to cider and vinegar production ; II. The composition of cider as determined by dominant fermentation with pure yeasts
Related Titles
Series:
Bulletin (United States. Bureau of Chemistry), no. 88
By
Alwood, William Bradford, 1859-1946
Davidson, Robert James.
Moncure, W. A. P.
United States. Bureau of Chemistry.
United States. Department of Agriculture.
Type
Book
Material
Published material
Publication info
Washington, D.C, U.S. Dept. of Agriculture, Bureau of Chemistry, 1904
Notes
At head of title: U.S. Department of Agriculture, Bureau of Chemistry.
Contents: 1. The composition of apples in relation to cider and vinegar production. pp. 7.
Contents: Introduction -- Preparation of the samples -- Juice and pomace -- Dry matter and mineral constituents.
Contents: 2. The composition of cider as determined by dominant fermentation with pure yeasts. pp. 20.
Contents: Work of 1901-2 -- Work of 1903-4 -- Specific gravity and control of fermentation -- Comparison of analytical data.
Subjects
Analysis
,
Apples
,
Cider
,
Composition
,
Food
,
Fruit
Language
English
Identifiers
DOI:
https://doi.org/10.5962/bhl.title.109406
NAL:
1 C42B no. 88 1904
OCLC:
809686947
Find in a local library