A study of the flavor, color, consistency and acceptability of combination jams and jellies / by Moses William Vaughn.

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Bibliographic Details
Main Author: Vaughn, Moses William (Author)
Language:English
Published: 1949.
Subjects:
Jam.
Jelly.
Online Access:
Connect to online resource - All users (Digital Object Identifier Permalink)
Dissertation Note:
Thesis M.S. Michigan State College of Agriculture and Applied Science 1949
Physical Description:1 online resource (3 unnumbered pages, 45 pages)
Variant Title:
Flavor, color, consistency and acceptability of combination jams and jellies
Format: Thesis Electronic eBook
Description
Note:Electronic resource.
Call Number:MSU ONLINE THESIS
Bibliography Note:Includes bibliographical references (page 45).
DOI:doi:10.25335/M5H12V71S
Source of Description:
Description based on print version record.