Call Number (LC) Title Results
A 77.15:73-7 The after-cooking discoloration of potatoes : a review / 1
A 77.15:73-8 Tomato leaves, a potential alkaloid and sterol source / 1
A 77.15:73-9 Potato flakes : a new form of dehydrated mashed potatoes. 1
A 77.15:73-10 A lactometer method for determining the solids in milk / 1
A 77.15:73-11 A simplified short-time method for making cheddar cheese from pasteurized milk. 1
A 77.15:73-12 Potato flakes : a new form of dehydrated mashed potatoes. 1
A 77.15:73-13 A new rapid evaporator for making high-grade maple sirup / 1
A 77.15:73-14 An analysis of the open-pan maple-sirup evaporator / 1
A 77.15:73-15 Potato "nuts" : a new type of snack / 1
A 77.15:73-16 Dairy waste treatment by aeration / 1
A 77.15:73-17 Table of ten thousand randomly distributed four-letter combinations / 1
A 77.15:73-18 Bibliography of organic acids in higher plants / 1
A 77.15:73-19 An improved experimental unit for recovery of volatile flavors / 1
A 77.15:73-21 Frozen high-density fresh-flavor peach concentrates by a continuous process / 1
A 77.15:73-22 Tanning extracts from canaigre roots / 1
A 77.15:73-23 Cleaning plastic equipment used in handling maple sap / 1
A 77.15:73-25 Potato flakes : a new form of dehydrated mashed potatoes. 1
A 77.15:73-26 Making high-density, high-flavored maple sirup / 1
A 77.15:73-27 Bruising of red cherries in relation to the method of harvest / 1
A 77.15:73-28 Measuring the sugar in maple sap and sirup / 1