✦ LIBER ✦

MICROBIOLOGICAL ANALYSIS OF HOME-CANNED TOMATOES AND GREEN BEANS

✍ Scribed by MARION L. FIELDS; AGNES F. ZAMORA; MILDRED BRADSHER

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

SURVIVAL OF Clostridium sporogenes (PA 3

✍ J. C. WILLIAMS; L.R. MAKI 📂 Article 📅 1980 🏛 Institute of Food Technologists 🌐 English ⚖ 231 KB

Ascorbic acid content, pH, and acceptabi

✍ Martha B. Stone; Luann Soliah; Jean Craig 📂 Article 📅 1982 🏛 Springer US 🌐 English ⚖ 357 KB

Quality Evaluation of Pinto Beans and Gr

✍ W.G. McGlynn; D.R. Davis; P.G. Crandall; E.E. Gbur 📂 Article 📅 2003 🏛 Institute of Food Technologists 🌐 English ⚖ 110 KB

ASCORBIC ACID CONTENT, pH AND FLAVOR CHA

✍ MARILYN M. SKELTON; JEAN A. CRAIG 📂 Article 📅 1978 🏛 Institute of Food Technologists 🌐 English ⚖ 371 KB

Acidification Requirements for Home Cann

✍ A. M. DIVITO; G. M. SAPERS; J. G. PHILLIPS 📂 Article 📅 1982 🏛 Institute of Food Technologists 🌐 English ⚖ 269 KB

EFFECTS OF THERMAL PROCESSING AND SALT O

✍ G. M. SAPERS; O. PANASIUK; J. CARRÉ 📂 Article 📅 1978 🏛 Institute of Food Technologists 🌐 English ⚖ 399 KB