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