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The utilization of dextrose in the manufacture of fruit sauces and syrups

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dc.contributor.authorNewman, Kenneth Raycraft
dc.contributor.departmentUniversity of Massachusetts Amherst
dc.contributor.departmentHorticulture
dc.date2023-09-23T11:56:47.000
dc.date.accessioned2024-04-26T20:46:21Z
dc.date.available2024-04-26T20:46:21Z
dc.date.issued1937
dc.description.degreeThesis (M.S.)
dc.identifier.doihttps://doi.org/10.7275/6871381
dc.identifier.oclc14921053
dc.identifier.urihttps://hdl.handle.net/20.500.14394/45344
dc.relation.urlhttps://scholarworks.umass.edu/cgi/viewcontent.cgi?article=2969&context=theses&unstamped=1
dc.source.statuspublished
dc.subjectDextrose
dc.subjectSyrups
dc.subjectFruit
dc.titleThe utilization of dextrose in the manufacture of fruit sauces and syrups
dc.typeopen
dc.typearticle
dc.typethesis
digcom.contributor.authorNewman, Kenneth Raycraft
digcom.identifiertheses/1833
digcom.identifier.contextkey6871381
digcom.identifier.submissionpaththeses/1833
dspace.entity.typePublication
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