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	1.	No cover image available Measuring the Firmness of Red Tart Cherries by R T Whittenberger Material type: Text; Format: print ; Literary form: Not fiction Publication details: August 1950 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	2.	No cover image available High Viscosity of Cell Wall Suspensions Prepared from Tomato Juice by R T Whittenberger Material type: Text; Format: print ; Literary form: Not fiction Publication details: August 1958 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	3.	No cover image available Effect of Tomato Cell Structures on Consistency of Tomato Juice by R T Whittenberger Material type: Text; Format: print ; Literary form: Not fiction Publication details: January 1957 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	4.	No cover image available Studies on the Processing of Red Cherries. I. Changes in Fresh Red Cherries Caused by Bruising,Cooling,and Soaking by R T Whittenberger Material type: Text; Format: print ; Literary form: Not fiction Publication details: January 1953 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	5.	No cover image available Measuring the Firmness of Cooked Apple Tissues by R T Whittenberger Material type: Text; Format: print ; Literary form: Not fiction Publication details: January 1951 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

Bhaskaracharya College of Applied Science
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