Fruit Jellies
G1604
Published 2006
Published 2006
Jellies, jams, fruit butters and marmalades often are produced by entrepreneurs who encounter quality problems or do not meet the legal standards for these products. A person selling a product to the public must understand the scientific basis for producing a superior product and have the necessary equipment (pH meter and refractometer) to assure product quality. More advanced help is available from the University of Nebraska-Lincoln Food Processing Center and extension educators.
Publication Details
Authors |
Durward A. Smith |
---|---|
Subject | |
Publication Date | January 17, 2006 |
Last Revision Date | January 17, 2006 |
Language | English |
Formats |
HTML / PDF |
Series | NebGuide |