Application of the Principles of Jelly Making to Hawaiian Fruits (Classic Reprint) - Hardcover

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Excerpt from Application of the Principles of Jelly Making to Hawaiian Fruits

Table 1 gives the pectin number and percentage, as well as the Brix hydrometer reading of several guava juices and of one 'juice each Of the poha, grape, and roselle.

Table 1. - Comparison of pectin number and pectin per cent in fruit juices.

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