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	1.	No cover image available Quality of Canned Berry Fruits:I.The Influence of Surose Concentration and of Low - Methoxyl Pectin Added to the Syrup by P W Board Material type: Text; Format: print ; Literary form: Not fiction Publication details: September 1966 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	2.	No cover image available Quality of Canned Berry Fruits:II. The Influence of Exhausting and Thermal Processing Methods by P W Board Material type: Text; Format: print ; Literary form: Not fiction Publication details: September 1966 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	3.	No cover image available Rapid Reproducible Procedure for Wafers of Dried Foods,Especially Those of High Fatty Contents:A Tool for Colorimetry by L C Berardi Material type: Text; Format: print ; Literary form: Not fiction Publication details: September 1966 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	4.	No cover image available Factor Affecting Macadamia Nut Stability II.Roasted Kernels by A Dela Cruz Material type: Text; Format: print ; Literary form: Not fiction Publication details: September 1966 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	5.	No cover image available Vacuum Stripping of Aromas by John L Bomben John A Kitson Material type: Text; Format: print ; Literary form: Not fiction Publication details: September 1966 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	6.	No cover image available Relation Between Muscle Firmness and Fresh Meat Stability by Eugene Birmingham Material type: Text; Format: print ; Literary form: Not fiction Publication details: September 1966 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	7.	No cover image available Effects of Lipids on Bread Baked from Flours Varying Widely in Bread - Making Potentialities by Y Pomeranz Material type: Text; Format: print ; Literary form: Not fiction Publication details: September 1966 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 Various Binders and Meats on the Palatability and Processing Characteristics of Bologna by E H Rongey Material type: Text; Format: print ; Literary form: Not fiction Publication details: September 1966 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	9.	No cover image available Observations on Radio - Pasteurized Meats after 12 Years of Storage at Refrigerator Temperatures above Freezing by J J Licciardello Material type: Text; Format: print ; Literary form: Not fiction Publication details: September 1966 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

Bhaskaracharya College of Applied Science
Adress:Bhaskaracharya College of Applied Science Sector 2,Phase 1,
Dwarka New Delhi-110075, India
Phone:011-25087597, 011-25081015
Mail:Bhaskaracharya.college@gmail.com

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