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1.
The Influence of Salt and Temperature on the Microflora of Sauerkraut Fermentation by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: January 1954
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

2.
Esters of Citric Acid in Stabilizing Edible Oils by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: January 1954
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

3.
Studies on the Dehydration of Sweet Corn by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: January 1954
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

4.
The Millard Reaction in Flesh Foods by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: January 1954
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

5.
Some Recent Developments in Aluminum Foil Packaging of Foods by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: January 1954
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

6.
Color Changes in Packaged Bologna by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: January 1954
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

7.
Powdered Grape Juice by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: January 1954
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

8.
A Practical Control Program for Shipping Containers by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: January 1954
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

9.
Ionizing Radiations for the Control of Fish Spoilage by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: January 1954
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

10.
A Comparison of Objective Tests for Quality of Gulf Shrimp by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: January 1954
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

11.
Microbiological Aspects of Orangegg by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: January 1954
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

12.
Stabilized Orange Juice Powder.I. Preparation and Packaging by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: January 1954
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

13.
Stabilized Orange Juice Powder,II.Changes During Storage by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: January 1954
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

14.
Effect of Peroxidase Concentration,Acidity,and Storage Temperature on the Development of Off - Flavors in Fresh Pack Pickles by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: January 1954
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

15.
Thermal Inactivation of Pectolytic Enzymes in Genuine Dill Pickles by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: January 1954
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

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