Search results

Showing 1 to 11 of 11 results

Pectolytic enzymes of garlic

Pectolytic enzymes of garlic

Misekow, Robert Walter

Text (1952)

Part of Electronic Theses & Dissertations

The rate of salt penetration into cucumbers of various sizes

The rate of salt penetration into cucumbers of various sizes

Fulde, Roland C.

Text (1950)

Part of Electronic Theses & Dissertations

Sorbic acid as a selective agent in cucumber fermentations

Sorbic acid as a selective agent in cucumber fermentations

Coughlin, Frank Martin

Text (1955)

Part of Electronic Theses & Dissertations

The rate of penetration of sweetose and sucrose into different sized pickles

The rate of penetration of sweetose and sucrose into different sized pickles

Berkman, Robert Nelson

Text (1952)

Part of Electronic Theses & Dissertations

Isolation and identification of a strain of Bacillus subtilis causing pickle spoilage

Isolation and identification of a strain of Bacillus subtilis causing pickle spoilage

Demain, Arnold Lester

Text (1950)

Part of Electronic Theses & Dissertations

The identity and heat tolerance of microorganisms causing spoilage of pasteurized sweet pickles

The identity and heat tolerance of microorganisms causing spoilage of pasteurized sweet pickles

Robbins, Edward K.

Text (1957)

Part of Electronic Theses & Dissertations

The chemical and physical factors producing green color in pickles

The chemical and physical factors producing green color in pickles

Wheaton, Robert Donald

Text (1959)

Part of Electronic Theses & Dissertations

Factors causing cloudiness in pickle brines

Factors causing cloudiness in pickle brines

Kragt, Marvin Nelson

Text (1951)

Part of Electronic Theses & Dissertations

The importance of biotin, niacin, and pantothenic acid in cucumber fermentation

The importance of biotin, niacin, and pantothenic acid in cucumber fermentation

Text (1952)

Part of Electronic Theses & Dissertations

Factors which produce bleaching of pickles

Factors which produce bleaching of pickles

Eisenstat, Leon

Text (1950)

Part of Electronic Theses & Dissertations

Influence of sugar, amino acids, and corn steep liquor on lactic acid production and the microbiologic activity of cucumber fermentation

Influence of sugar, amino acids, and corn steep liquor on lactic acid production and the microbiologic activity of cucumber fermentation

Ragheb, Hussein Sadek

Text (1956)

Part of Electronic Theses & Dissertations