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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 Preview this item
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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

Author: William Bradford Alwood; Robert James Davidson; W A P Moncure; United States. Bureau of Chemistry.; United States. Department of Agriculture.
Publisher: Washington, D.C. : U.S. Dept. of Agriculture, Bureau of Chemistry, 1904.
Series: Bulletin (United States. Bureau of Chemistry), no. 88.
Edition/Format:   Book : National government publication : EnglishView all editions and formats
Database:WorldCat
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Material Type: Government publication, National government publication
Document Type: Book
All Authors / Contributors: William Bradford Alwood; Robert James Davidson; W A P Moncure; United States. Bureau of Chemistry.; United States. Department of Agriculture.
OCLC Number: 809686947
Notes: At head of title: U.S. Department of Agriculture, Bureau of Chemistry.
Description: 46 pages : tables ; 24 cm.
Contents: 1. The composition of apples in relation to cider and vinegar production. pp. 7. Introduction --
Preparation of the samples --
Juice and pomace --
Dry matter and mineral constituents. 2. The composition of cider as determined by dominant fermentation with pure yeasts. pp. 20. Work of 1901-2 --
Work of 1903-4 --
Specific gravity and control of fermentation --
Comparison of analytical data.
Series Title: Bulletin (United States. Bureau of Chemistry), no. 88.
Responsibility: Wm. B. Alwood, R.J. Davidson, W.A.P. Moncure.

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