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1.
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The Ultraviolet Absorption of Polyphenolic Substances from Various Fruits by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: June 1950
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

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2.
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Proanthocyanidins as Related to Apple Juice Processing and Storage by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: October 1969
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

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3.
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Fresh - Flavored Instant Applesauce Powder by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: August 1964
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

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4.
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Natural Flavor Retained in New Frozen Uncooked Apple Pulp by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: July 1952
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

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