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1.
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Sampling Deliveries of Grapes on a Representative Basis by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: February 1954
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

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2.
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Evaluation of Thresholds and Minimum Difference Concentrations for Various COnstituents of Wines. I. Water Solutions of Pure Substances by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: January 1955
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

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3.
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Consumer Wine - Preference Methodologe Studies at California Fairs by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: February 1955
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

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4.
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Evaluation of Thresholds and Minimum Difference Concentrations for Various Constituents of Wines. II. Sweetness: The Effect of Ethyl Alcohol,Organic Acids and Tannin by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: March 1955
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

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