主题：【已应助】求助英文文献4篇，请帮帮忙，谢谢啦！

【篇  号】：1
【题  名】：SETTING TIME AND SETTING TEMPERATURE OF PECTIN JELLIES
【作  者】：J. J. DOESBURG, G. GREVERS.
【期刊名全称】：Journal of Food Science
【文献页码】：Volume 25, Issue 5, pages 634–645, September 1960
【全文链接】: http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1960.tb00008.x/abstract

【篇  号】：2
【题  名】：Laboratory assessment of pectin quality with special reference to jelly grading†
【作  者】：Mamie Olliver.
【期刊名全称】：Journal of the Science of Food and Agriculture
【文献页码】：Volume 1, Issue 11, pages 329–336, November 1950
【全文链接】: http://onlinelibrary.wiley.com/doi/10.1002/jsfa.2740011105/abstract

【篇  号】：3
【题  名】：Fruit Preserves and Jellies
【作  者】：Marnie L. DeGregorio.
【期刊名全称】：Kirk-Othmer Encyclopedia of Chemical Technology
【文献页码】： Published Online: 13 JUL 2007
【全文链接】: http://onlinelibrary.wiley.com/doi/10.1002/0471238961.fruidegr.a01/full

【篇  号】：4
【题  名】：CORRELATIONS BETWEEN SUBJECTIVE AND OBJECTIVE MEASUREMENTS APPLIED TO GRAPE JELLY.
【作  者】：MARY C. QUINLAN, ROLF E. BARGMANN, YAHYA M. EL-GALALLI, JOHN J. POWERS, .
【期刊名全称】：Journal of Food Science
【文献页码】：Volume 39, Issue 4, pages 794–799, July 1974
【全文链接】: http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1974.tb17982.x/abstract