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1.
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An Instrument for Evaluating Firmness of Grapefruit Segments by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: March 1968
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

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2.
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Evaluation of Orange Aroma Solutions Obtained by a New Vacuum Stripping Method 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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Evaluation of Two Methods of Tomato Juice Concentration:II.Product Comparisons by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: June 1964
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

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4.
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The Heat Content of Bread by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: July 1957
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

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5.
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Film Packaging of Heat Processed Orange Juice Products I.Some Factors Affecting Stability of the Product by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: August 1957
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

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6.
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Determinations of Enthalpies Involved in Food Freezing by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: November 1955
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

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