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1.
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Improvement of Protein Value for Human Nutrition:With Special Reference to Supplementation with Lysine by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: April 1960
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

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2.
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Time - Temperature Tolerance of Frozen Foods. XXI. Frozen Peas by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: April 1960
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

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3.
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A Method for the Rapid Tenderization of Beef Carcasses by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: April 1960
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

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4.
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The Effect of Ripening on the Thiamine,Riboflavin,anf Niacin Content of Beef from Grain - Finished and Grass - Finished Steers by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: April 1960
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

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5.
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Tooling Up For Low Dose Irragiation Processing of Fresh Foods by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: April 1960
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

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6.
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Vanilla Extract.II. Stability of Lead Test Solution by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: April 1960
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

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