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Acidified Foods: Formulating Dressings, Sauces and Marinades

By: John Rushing, Patricia Curtis

This publication discusses the necessity of acid in many foods and how to meet government standards for these food products.

Wine-Grape Reference for North Carolina

By: D. E. Carroll, Barclay Poling, R. G. Goldy

Juice and wine information was collected from 90 grape cultivars and new selections thought to be promising choices for North Carolina growers and vinters. This publication reports results for 52 bunch grapes and 38 muscadines from 1968 to 1989.