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Program of Study: Bacteriology and Public Health
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Subject: Canning and preserving
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Electronic Theses & Dissertations
11
Material Type
Theses
11
Language
English
11
Copyright Status
In Copyright
11
Subject
Aerobic bacteria
1
Alum
1
Bacillus subtilis
1
Bacteriology
1
Cucumbers
6
Fermentation
1
Food preservatives
1
Garlic
1
Peach
1
Vitamins
1
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Leuconostoc mesenteroides as a cause of ropiness in canned peaches
Henderson, Robert Howell
Text (1950)
Part of
Electronic Theses & Dissertations
Pectolytic enzymes of garlic
Misekow, Robert Walter
Text (1952)
Part of
Electronic Theses & Dissertations
The rate of salt penetration into cucumbers of various sizes
Fulde, Roland C.
Text (1950)
Part of
Electronic Theses & Dissertations
A study of the bacteriology of the desalting process in pickle manufacture
Krum, Jack Kern
Text (1948)
Part of
Electronic Theses & Dissertations
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
Demain, Arnold Lester
Text (1950)
Part of
Electronic Theses & Dissertations
The effect of fluorescent light on the color of nickles
Baldwin, Frank Lynn
Text (1952)
Part of
Electronic Theses & Dissertations
Sorbic acid as a preservative for sweet cucumber pickles
Sheneman, Jack Marshall
Text (1954)
Part of
Electronic Theses & Dissertations
The importance of biotin, niacin, and pantothenic acid in cucumber fermentation
Rosen, Samuel
Text (1952)
Part of
Electronic Theses & Dissertations
Factors which produce bleaching of pickles
Eisenstat, Leon
Text (1950)
Part of
Electronic Theses & Dissertations
The availability of the essential vitamins and amino acids for Lactobacillus plantarum in cucumber fermentations
Costilow, Ralph N.
Text (1953)
Part of
Electronic Theses & Dissertations
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