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Subject: Canning and preserving
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Electronic Theses & Dissertations
29
Material Type
Theses
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
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A study of the bacteriology of the desalting process in pickle manufacture
Krum, Jack Kern
Text (1948)
Part of
Electronic Theses & Dissertations
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
Effect of vacuum-induced hydration on physical properties of processed beans
Oguntunde, Abiodun Omotayo
Text (1981)
Part of
Electronic Theses & Dissertations
Factors causing cloudiness in pickle brines
Kragt, Marvin Nelson
Text (1951)
Part of
Electronic Theses & Dissertations
Factors which produce bleaching of pickles
Eisenstat, Leon
Text (1950)
Part of
Electronic Theses & Dissertations
Identification of RAPD markers associated with canning quality in navy beans
Walters, Kimberly J.
Text (1995)
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
Ragheb, Hussein Sadek
Text (1956)
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
Isolation of the pigment of red cherries and factors influencing its color
Glidden, Mina Adeline
Text (1953)
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
Mapping QTL for agronomic and canning quality traits in black bean (Phaseolus vulgaris L.)
Wright, Evan Michael
Text (2008)
Part of
Electronic Theses & Dissertations
Pectolytic enzymes of garlic
Misekow, Robert Walter
Text (1952)
Part of
Electronic Theses & Dissertations
Quality control in sour cherry processing plants
Gillette, Donald George, 1930-
Text (1956)
Part of
Electronic Theses & Dissertations
Ripening and peeling Michigan freestone peaches
Strong, Lester Robert
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
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
The chemical and physical factors producing green color in pickles
Wheaton, Robert Donald
Text (1959)
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
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