Books

  1. Application of Polymers in Foods Macromolecular Symposia Volume 140
    Application of Polymers in Foods Macromolecular Symposia Volume 140
  2. The art of canning and preserving as an industry
    The art of canning and preserving as an industry
  3. Aseptic Processing of Foods
    Aseptic Processing of Foods
  4. Automatic Control of Food Manufacturing Processes
    Automatic Control of Food Manufacturing Processes
  5. A. B. C. of Home Freezing (MAFF Bulletins)
    A. B. C. of Home Freezing (MAFF Bulletins)
  6. Bacteriological investigations on raw salmon spoilage, (University of Washington publications in fisheries)
    Bacteriological investigations on raw salmon spoilage, (University of Washington publications in fisheries)
  7. The Ball Blue Book of Canning and Preserving Recipes
    The Ball Blue Book of Canning and Preserving Recipes
  8. Bean sorter shapes up. (Friday Canning Corp.'s bean sorter): An article from: Food Processing
    Bean sorter shapes up. (Friday Canning Corp.'s bean sorter): An article from: Food Processing

Books:

  1. Beating austerity in the kitchen
  2. Botulism: An entry from Thomson Gale's <i>Gale Encyclopedia of Science, 3rd ed.</i>
  3. Campbell's book: Canning, preserving and pickling
  4. Canning 101.: An article from: E
  5. Jams and Preserves
  6. Compliance Manual for Food Quality and Safety (121M)
  7. Simone Sekers' Quick & Easy Preserves (BBC Books' Quick & Easy Cookery Series)
  8. About sauces.: An article from: Frozen Food Digest
  9. Application of Polymers in Foods Macromolecular Symposia Volume 140
  10. Beating austerity in the kitchen

Books

Books