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1.
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Low - Methoxyl Pectin Apple Gels by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: August 1968
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

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2.
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Determining Headspace Gas Composition in Canned Foods by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: March 1967
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

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3.
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Processing Factors Affecting Internal Can Corrosion In Canned Applesauce by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: April 1965
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

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4.
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new apple products by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: September 1965
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

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5.
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Some Characteristics of Applesauce Canned in Virginia by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: January 1962
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

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6.
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Trimming Time and Yield Factors in Processing of Apple Slices by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: March 1959
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

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7.
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Trimming Time and Yield Factors in Processing of Applesauce by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: January 1958
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

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