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1.
Conduction Errors in Thermocouples Used for Heat Penetration Measurements in Foods which Heat by Conduction by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: August 1959
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

2.
Debittering of Grapefruit Products with Naringinase by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: August 1959
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

3.
Prevention of Stickiness and Graining in Stored Hard Candies by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: August 1959
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

4.
Curing of Ham:A Study of Sodium Chloride Accumulation.I. Methods,Effect of Temperature,Cations,Muscles and Solution Concentration by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: August 1959
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

5.
Freestone Peaches.I.Effect of Sucrose,Citric Acid and Corn Syrup on Consumer Acceptance by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: August 1959
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

6.
Factors Influencing the Quality of Sliced,Precooked Frozen Sweet Sweet Potatoes by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: August 1959
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

7.
Sloughing in Canned Potatoes by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: August 1959
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

8.
Use of Potassium and Sodium Sorbate in Extending Shelf - Life of Smoked Fish by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: August 1959
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

9.
Subtilin and Nisin as Additives that Lower the Heat - Process Requirements of Canned Foods by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: August 1959
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

10.
A Frozen Concentrate of Lactobacillus Acidophilus for Preparation of a Palatable Acidophilus Milk by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: August 1959
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

11.
A Comparison of Student Preference Panels with a Household Consumer Panel by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: August 1959
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

12.
Micro - wage Heating for the Determination of Total Solids in Liquid Egg Products
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: August 1959
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

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