Preliminary Study on Relationship of Pectic Substances in Citrus Concentrates to Clarification and Gelation
Pectinesterase and Pectin in Commercial Citrus Juices as Determined by Methods Used at the Citrus Experiment Station
Citrus and Competing Products in 20 Meridian, Mississippi Grocery Stores
Storage Studies on Processed Citrus Juices and Concentrates
Characteristics of Pectins Isolated from Orange and Grapefruit Concentrates
Time-temperature-fold Relationships for Heat Inactivation of Pectinesterase in Citrus Juices
Time-temperature Relationships for Heat Inactivation of Pectinesterase in Citrus Juices
Frozen Tangerine Concentrate
Stability of Frozen Concentrated Orange Juice with Different Levels of Pectin and Pectinesterase Activity
Characteristics of Citrus Concentrates Prepared from Juices Heated at Various Temperatures Prior to Concentration
Relationship of Heat Treatment to the Quality of Processed Citrus Juices and Concentrates Covering the Work Done Under the Grant-in-aid Supplied by the American Can Company Plus Various Phases of Work Done by Cooperators from the Staff of the Florida Experiment Station and Florida Citrus Commission from June 1952 to June 1953
Flavor Studies on Orange Concentrates Made from Juices Heated Prior to Concentration
Grapefruit Cannery Waste Yields Crude Citrus Pectin
Physical Property Data on Coal Waste Embankment Materials
Chemical Changes in Processed Citrus Juices and Concentrates During Storage at 40° F.
American Tales, for Children
Structures
Alumni, OAC Review, V.29, No.1, Sept. 1916
Physical Property Data on Fine Coal Refuse
Tunnel Boring Technology