Liquid sugars: Studied in the freezing of apricots, peaches and nectarines
M. A. Joslyn, Biochemist in the Experiment Station
California Agriculture 2(8):12-15. DOI: 10.3733/ca.v002n08p12.
Not available – first paragraph follows:
Experimental packs of frozen apricots, peaches and nectarines—to study the protective effect of sugar—were begun in the summer of 1946.
M. A. Joslyn is Associate Professor of Food Technology and Associate Biochemist in the Experiment Station, Berkeley.
The above article is a condensation of a report given at the 8th Annual Conference, Institute of Food Technologists, Philadelphia, June 9, 1948.