Fruit pectins
Subtitle: their chemical behaviour and jellying properties
By: by C. L. Hinton.
Contributors: Great Britain. Food Investigation Board.
Edition: 1st American ed.
Publisher: Chemical publishing co., inc.
Published: 1940
Place of publication: New York, N.Y
Language: eng
Number of pages: 96
Subjects: Pectin.; Jelly.
Notes: "References" p. 94-96.
"This report is based on work carried out during a period of several years by members of the staff of the British association of research for the cocoa, chocolate, sugar confectionery and jam trades under the guidance of the association's director of research, Mr. T. Macara, F. I. C., and the more immediate direction of Mr. C. L. Hinton, F. I. C." - Prefatory note.
Reprint of Special report no. 48 of the Dept. of scientific and industrial research, Food investigation board.