Books

1. Energy conservation by computerized data acquisition and control in the canning industry: Final report
   

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2. Energy conservation in the canning industry: Phase I, identification and measurement of energy uses in food processing operations
   

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3. Energy conservation in the canning industry: Phase II, measurement of energy used in unit operations : final report
   

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4. Eng Mgmt Concepts Procd Mod
   

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5. English housewifery,: Exemplified in above four hundred and fifty receipts, giving directions in most parts of cookery; and how to prepare various sorts ... of thirty years practice and experience
   

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6. Fifth year canning: Preserves, conserves, jams (Extension bulletin)
   

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7. First year canning: Successful canning (Extension bulletin)
   

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8. Fourth year canning: Factors responsible for good results (Extension bulletin)
   

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Books:

1. Canning salsa safely (Wisconsin safe food preservation series)
2. Canning tomatoes situation in California 1947 (Circular / University of California, College of Agriculture, Agricultural Experiment Station)
3. Chilled foods in the U.K (Food market updates)
4. Utilization of California fruits (Circular / University of California, College of Agriculture, Agricultural Experiment Station)
5. Commercially canning acid foods: Fruits, jams, jellies, dressings, and sauces (Food science)
6. Consideration the canner desires from O.P.A. in 1945: California fruit and vegetable canning industry statement to Office of Price
7. Decorative labels: Gummed and perforated for home canning, preserving and other household and gift uses
8. Drying, salting and preserving fruits and vegetables, (Texas. Dept. of Agriculture. Bulletin)
9. Energy conservation by computerized data acquisition and control in the canning industry: Final report
10. Canning salsa safely (Wisconsin safe food preservation series)

Books

Books