Tropical Fruit Syrups

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dc.contributor.authorBrekke, John
dc.date.accessioned2013-01-05T00:31:57Z
dc.date.available2013-01-05T00:31:57Z
dc.date.issued1968-09
dc.description.abstractTropical fruit juices or purees can be used in preparation of syrups to impart desirable natural flavors and colors. These tropical fruit syrups are satisfactory for use as pancake or waffle syrups, as ice cream toppings, or as similar dessert items. Procedures for preparing four tropical fruit syrups are described here.
dc.format.extent7 pages
dc.identifier.citationBrekke J. 1968. Tropical fruit syrups. Honolulu (HI): University of Hawaii. 7 p. (Circular; 70)
dc.identifier.urihttp://hdl.handle.net/10125/25491
dc.language.isoen-US
dc.publisherUniversity of Hawaii
dc.relation.ispartofseriesCircular
dc.relation.ispartofseries70
dc.subjecttropical and subtropical fruits
dc.subjectfruit syrups
dc.subjectrecipes
dc.titleTropical Fruit Syrups
dc.typeArticle
dc.type.dcmiText

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Circular 2, 1931 - 1968 (CTAHR)