Results of search for 'ccl=au:"K G Weckel"' › BCAS Central Library catalog

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	1.	No cover image available Effect of Postharvest Temperature of Fresh Peas on the Quality of the Canned Peas by K G Weckel Material type: Text; Format: print ; Literary form: Not fiction Publication details: August 1964 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	2.	No cover image available Translocation and Equilibration of Moisture in Canned Frozen Bread by K G Weckel Material type: Text; Format: print ; Literary form: Not fiction Publication details: September 1964 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	3.	No cover image available Phenomena of the Appearance of Gray Color in Potatoes Submersed In milk by K G Weckel Material type: Text; Format: print ; Literary form: Not fiction Publication details: January 1962 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	4.	No cover image available Effect of Added Sugar on Consumer Acceptance and Physicochemical Properties of Canned Cream - Style Corn by K G Weckel Material type: Text; Format: print ; Literary form: Not fiction Publication details: May 1962 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	5.	No cover image available Carotene Components of Frozen and Processed Carrots by K G Weckel Material type: Text; Format: print ; Literary form: Not fiction Publication details: August 1962 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	6.	No cover image available Effect of Added Sugar on Consumer Acceptance of Canned Peas by K G Weckel Material type: Text; Format: print ; Literary form: Not fiction Publication details: May 1961 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	7.	No cover image available Composition of Cherry Seed and Cherry Seed Oil (Prunus Cerasus) by K G Weckel Material type: Text; Format: print ; Literary form: Not fiction Publication details: March 1960 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	8.	No cover image available The Effect of Added Levels of Sugar on Consumer Acceptance of Whole Kernel Corn by K G Weckel Material type: Text; Format: print ; Literary form: Not fiction Publication details: August 1960 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	9.	No cover image available Consumer Preference of Sweetness in Sirup Packed Red Sour Pitted Montmorency Cherries by K G WecKel Material type: Text; Format: print ; Literary form: Not fiction Publication details: June 1959 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	10.	No cover image available Sloughing in Canned Potatoes by K G Weckel Material type: Text; Format: print ; Literary form: Not fiction Publication details: August 1959 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	11.	No cover image available The Pro and Con o;f Standards of Identity:Viewpoints of a Professor by K G Weckel Material type: Text; Format: print ; Literary form: Not fiction Publication details: October 1959 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	12.	No cover image available E.B.Hart's Contributions to Food Technology by K G Weckel Material type: Text; Format: print ; Literary form: Not fiction Publication details: January 1955 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

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