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1.
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Observations on the Oxidase of Asparagus by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: November 1949
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

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2.
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The Food Technologist in Relation to Advanced Engineering in Food Processing Equipment by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: December 1949
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

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3.
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Utilization of Fruits in Food Products by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: September 1955
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

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4.
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Pectic Enzymes in Wine Making by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: December 1955
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

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5.
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Factors Affecting the Stability of Color of Canned Ripe Olives by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: March 1952
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

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6.
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New Products from California Clingstone Canning Peaches by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: September 1951
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

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