Publication:
Acetic acid in the preservation of fountain syrups.

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dc.contributor.authorMorse, Roy Earl
dc.contributor.departmentUniversity of Massachusetts Amherst
dc.contributor.departmentHorticulture
dc.date2023-09-24T03:31:16.000
dc.date.accessioned2024-04-26T20:58:15Z
dc.date.available2024-04-26T20:58:15Z
dc.date.issued1941
dc.description.degreeThesis (M.S.)
dc.identifier.doihttps://doi.org/10.7275/18859824
dc.identifier.oclc15003648
dc.identifier.urihttps://hdl.handle.net/20.500.14394/46398
dc.relation.urlhttps://scholarworks.umass.edu/cgi/viewcontent.cgi?article=4003&context=theses&unstamped=1
dc.source.statuspublished
dc.subjectAcetic acid
dc.subjectSyrups.
dc.titleAcetic acid in the preservation of fountain syrups.
dc.typeopen
dc.typearticle
dc.typethesis
digcom.contributor.authorMorse, Roy Earl
digcom.identifiertheses/2785
digcom.identifier.contextkey18859824
digcom.identifier.submissionpaththeses/2785
dspace.entity.typePublication
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