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Thermal Destruction and Regeneration of Enzymes in Green Bean and Spinach Puree by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: January 1969
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

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2.
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Calculation of Thermal Processes for Vegetable Puree in Capillary Tubes at Temperatures up to 350F by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: March 1969
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

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