Experiments on the processing of persimmons to render them nonastringent /
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Title

Experiments on the processing of persimmons to render them nonastringent /

Related Titles

Series: Bulletin (United States. Bureau of Chemistry) ; no. 141.

By






Genre

Book

Publication info

Washington, D.C. :U.S. Dept. of Agriculture, Bureau of Chemistry,1911.

Subjects

Fruit , Persimmon , Processing

DOI

http://dx.doi.org/10.5962/bhl.title.66794

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Title

Experiments on the processing of persimmons to render them nonastringent /

Related Titles

Series: Bulletin (United States. Bureau of Chemistry) ; no. 141.

By

Gore, H. C. (Herbert Charles), 1877-1957

Fairchild, David, 1869-1954
United States. Department of Agriculture.
United States. Bureau of Chemistry.

Genre

Book

Publication info

Washington, D.C. :U.S. Dept. of Agriculture, Bureau of Chemistry,1911.

Notes:

"Issued September 29, 1911."

Introduction by David Fairchild.

At head of title: U.S. Department of Agriculture, Bureau of Chemistry.

Contents: Introduction by David Fairchild, Bureau of Plant Industry. pp. 5.

Contents: Record of the experimental work : Summary of the results obtained in 1907, 1908, and 1909. pp. 10.

Contents: Experiments of 1910 : Prevention of softening during processing by keeping in carbon dioxide -- Study of methods of applying alcohol -- Processing by keeping in carbon dioxide alone -- Effect of processing in carbon dioxide on the rate of subsequent softening -- Injury ot the fruit by overprocessing -- Effect of previous keeping in cold storage on processing in carbon dioxide -- Relation between chemical compositioin and ease of processing -- Processing by keeping fruit under liquids -- Processing by autoasphyxiation. pp. 11.

Contents: General summary of results. pp. 30.

Subjects

Fruit , Persimmon , Processing

Language

English

Identifiers:

NAL: 1 C42B no. 141 1911
OCLC: 809850571

DOI

http://dx.doi.org/10.5962/bhl.title.66794

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Download MODS

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Download BibTeX citations

@book{bhl134074,
title = {Experiments on the processing of persimmons to render them nonastringent / },
volume = {no.141},
copyright = {The contributing institution believes that this item is not in copyright},
url = {http://www.biodiversitylibrary.org/item/134074},
note = {http://www.biodiversitylibrary.org/bibliography/66794 --- "Issued September 29, 1911." --- Introduction by David Fairchild. --- At head of title: U.S. Department of Agriculture, Bureau of Chemistry. --- Introduction by David Fairchild, Bureau of Plant Industry. pp. 5. --- Record of the experimental work : Summary of the results obtained in 1907, 1908, and 1909. pp. 10. --- Experiments of 1910 : Prevention of softening during processing by keeping in carbon dioxide -- Study of methods of applying alcohol -- Processing by keeping in carbon dioxide alone -- Effect of processing in carbon dioxide on the rate of subsequent softening -- Injury ot the fruit by overprocessing -- Effect of previous keeping in cold storage on processing in carbon dioxide -- Relation between chemical compositioin and ease of processing -- Processing by keeping fruit under liquids -- Processing by autoasphyxiation. pp. 11. --- General summary of results. pp. 30.},
publisher = {Washington, D.C. :U.S. Dept. of Agriculture, Bureau of Chemistry,},
author = {Gore, H. C. and Fairchild, David, and United States.},
year = {},
pages = {44},
keywords = {Fruit|Persimmon|Processing|},
}

Download EndNote citations

%0 Book
%A Gore, H. C.
%A Fairchild, David,
%A United States.
%D 1911
%T Experiments on the processing of persimmons to render them nonastringent /
%C Washington, D.C. :
%I U.S. Dept. of Agriculture, Bureau of Chemistry,
%V no.141
%! Experiments on the processing of persimmons to render them nonastringent /
%K Fruit
%K Persimmon
%K Processing
%G English
%Z "Issued September 29, 1911." --- Introduction by David Fairchild. --- At head of title: U.S. Department of Agriculture, Bureau of Chemistry. --- Introduction by David Fairchild, Bureau of Plant Industry. pp. 5. --- Record of the experimental work : Summary of the results obtained in 1907, 1908, and 1909. pp. 10. --- Experiments of 1910 : Prevention of softening during processing by keeping in carbon dioxide -- Study of methods of applying alcohol -- Processing by keeping in carbon dioxide alone -- Effect of processing in carbon dioxide on the rate of subsequent softening -- Injury ot the fruit by overprocessing -- Effect of previous keeping in cold storage on processing in carbon dioxide -- Relation between chemical compositioin and ease of processing -- Processing by keeping fruit under liquids -- Processing by autoasphyxiation. pp. 11. --- General summary of results. pp. 30.
%U http://www.biodiversitylibrary.org/item/134074
%R 10.5962/bhl.title.66794