Fruit jellies.
Contributors: Baker, George L.; Myers, Philip B.; University of Delaware. Agricultural Experiment Station.; Katherine Golden Bitting Collection on Gastronomy (Library of Congress)
Series: Bulletin / University of Delaware, Agricultural Experiment Station ;; no. 134, 136, 142, 144, 149, 160.; Technical ;; no. 2-3, 5, 7-8, 10; Bulletin (University of Delaware. Agricultural Experiment Station) ;; 134, etc.; Bulletin (University of Delaware. Agricultural Experiment Station).; no. 2, etc.
Publisher: University of Delaware, Agricultural Experiment Station
Published: 1923
Place of publication: Newark, Del
Language: eng
Subjects: Jelly.
Notes: Includes bibliographies.
Source: Gift of A.W. Bitting, presented in memory of Katherine Golden Bitting, Oct. 6, 1939.
Table of contents: title: I. The rôle of acids / by Lester W. Tarr; title: II. The rôle of sugar / by Lester W. Tarr and George L. Baker; title: III. Jelly strength measurements / by Lester W. Tarr; title: IV. The rôle of salts / by Philip B. Myers and George L. Baker; title: V-VI. The rôle of pectin. 1. The viscosity and jellying properties of pectin solutions. 2. The extraction of pectin from pectic materials / by Philip B. Myers and George L. Baker.