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Firmness of Canned Apple Slice as Affected by Maturity and Steam - Blanch Temperature by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: January 1963
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

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Formation of Pyrrolidonecarboxylic Acid During the Production of Beet Puree by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: February 1959
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

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