MSU Libraries
Digital Repository
Home
About
Collections
Selected facets
Subject: Canning and preserving
×
Collection
Electronic Theses & Dissertations
29
Material Type
Theses
29
Language
English
29
Copyright Status
In Copyright
29
Subject
Aerobic bacteria
1
Agronomy
1
Alum
1
Bacillus subtilis
1
Bacteriology
1
Beans
1
Beans--Preservation
2
Black bean
1
Canned beans
2
Cherry
4
Common bean
1
Cucumbers
11
Electric lighting
1
Factories--Lighting
2
Fermentation
2
Food preservatives
1
Food spoilage
1
Food--Microbiology
1
Garlic
1
Genetics
1
Hydration
1
Peach
3
Pickles
2
Plum
1
Polygalacturonase
1
Salt
1
Sorbic acid
1
Tomatoes--Grading
1
Vitamin C
1
Vitamins
1
Whey
1
Search results
Showing 1 to 20 of 29 results
Results per page
20
50
100
Sort by
Most Relevant
Title (A-Z)
Title (Z-A)
Date (Newest)
Date (Oldest)
Most Recent
Least Relevant
Ascorbic acid content and palatability of Montmorency cherries canned by the cold and hot-pack methods
Scott, Norma Macdonald
Text (1945)
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
Factors which produce bleaching of pickles
Eisenstat, Leon
Text (1950)
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
Leuconostoc mesenteroides as a cause of ropiness in canned peaches
Henderson, Robert Howell
Text (1950)
Part of
Electronic Theses & Dissertations
The palatability and ascorbic acid retention of red cherries and green beans preserved by home methods of canning, freezing, dehydrating and salting
Pian, Mei-po Lou
Text (1950)
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
Factors causing cloudiness in pickle brines
Kragt, Marvin Nelson
Text (1951)
Part of
Electronic Theses & Dissertations
The effect of harvest maturity on the processing quality of Elberta peaches in Michigan
Crawford, Allan Edwin
Text (1951)
Part of
Electronic Theses & Dissertations
The effects of color environment on grading efficiency
Peterson, Glenn M.
Text (1951)
Part of
Electronic Theses & Dissertations
Pectolytic enzymes of garlic
Misekow, Robert Walter
Text (1952)
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
The importance of biotin, niacin, and pantothenic acid in cucumber fermentation
Rosen, Samuel
Text (1952)
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 of the pigment of red cherries and factors influencing its color
Glidden, Mina Adeline
Text (1953)
Part of
Electronic Theses & Dissertations
Ripening and peeling Michigan freestone peaches
Strong, Lester Robert
Text (1953)
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
Some effects of chromatic illumination, reflectance, and product rotation on sorting efficiency of cherries and tomatoes
Parker, Blaine F.
Text (1954)
Part of
Electronic Theses & Dissertations
Sorbic acid as a preservative for sweet cucumber pickles
Sheneman, Jack Marshall
Text (1954)
Part of
Electronic Theses & Dissertations
Sorbic acid as a selective agent in cucumber fermentations
Coughlin, Frank Martin
Text (1955)
Part of
Electronic Theses & Dissertations
First
1
(current)
2
Last