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1.
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Scoring Techniques for Sulfited Foods by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: July 1950
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

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2.
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Stability Studies with Cooked Legume Powders:I.Flavor - Judging Procedure by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: October 1964
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

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3.
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Time - Temperature Tolerance of Frozen Foods. XXI. Frozen Peas by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: April 1960
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

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4.
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Frozen Cooked Rice. II. Brown Rice by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: February 1952
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

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5.
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Comparison of Frozen and Dehydrofrozen Peas with Fresh and Stored Pod Peas by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: November 1952
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

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6.
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Frozen Cooked Rice by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: June 1951
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

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