Description: Processing Frozen Fruitswith Ascorbic Acid Merck (Vitamin D)to Prevent DiscolorationA Handbook of Methods Employed1946 Vintage / Pre-Owned Pencil marks/underlining throughoutFormer owner name on front cover 5.5 inches x 8.5 inches24 pages - Soft cover/pamphlet Table of Contents: IntroductionAscorbic Acid Vitamin C DescriptionAdvantages of Using Ascorbic AcidMethods of Application of Ascorbic AcidLabeling Fruit Treated with Ascorbic AcidClaiming Nutritional Value of Vitamin CCost of Ascorbic Acid TreatmentAppendix
Price: 9.57 USD
Location: Bethany Beach, Delaware
End Time: 2023-12-13T13:33:28.000Z
Shipping Cost: N/A USD
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Item Specifics
Restocking Fee: No
Return shipping will be paid by: Buyer
All returns accepted: Returns Accepted
Item must be returned within: 30 Days
Refund will be given as: Money Back
Features: Illustrated
Format: Paperback
Personalize: No
Item Width: 5.5 inches
Number of Pages: 24
Item Height: 8.5 inches
Topic: Processing Frozen Fruits
Book Series: Processing Frozen Fruits
Vintage: Yes
Era: 1940s
Country/Region of Manufacture: United States
Ex Libris: No
Language: English
Publication Year: 1946
Book Title: Processing Frozen Fruit
Intended Audience: Adults
Author: Merck & Co
Original Language: English
Narrative Type: Nonfiction
Publisher: Merck & Co
Signed: No
Genre: Cookbooks
Type: Cookbook
