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11	Adaptation of chemical method for preservation of sweet cherries Stewart, John Bushnell 05 1900 (has links) Graduation date: 1942 Cherry -- Preservation Canning and preserving
12	Effect of replacement sugars on viscosity of fruit preserves Madsen, Herbert Stanford, 1909- 03 1900 (has links) Graduation date: 1944 Jam Jelly Canning and preserving
13	Radio-frequency blanching of vegetables Siegele, John Louis 14 May 1953 (has links) Graduation date: 1953 Frozen vegetables Canning and preserving
14	The effects of some edible acids and calcium chloride upon the quality of processed sweet potatoes Sistrunk, William A. 06 1900 (has links) Graduation date: 1949 Canning and preserving Sweet potatoes
15	The effectiveness of certain chemicals in reducing the processing time and temperature of canned meat Stino, Charles Ramzi 06 May 1950 (has links) Graduation date: 1950 Meat -- Preservation Canning and preserving
16	The comparative effect of cations and anions on the firming of brined cherries Narula, Prem Nath 30 November 1953 (has links) Graduation date: 1954 Cherry Canning and preserving
17	The spin cooking and spin cooling of canned fruit products Gallop, Reginald Ambrose 16 December 1960 (has links) Graduation date: 1961 Canning and preserving Fruit -- Preservation
18	Problems encountered in measuring the leucoanthocyanin content of pears Ury, Renata Mae 23 July 1964 (has links) Graduation date: 1964 Pear Canning and preserving
19	The lethality-Fourier number method its use in estimating confidence intervals of the lethality of process time of a thermal process and in optimizing thermal processes for quality retention / Lenz, Marvin Keith. January 1977 (has links) Thesis--Wisconsin. / Vita. Includes bibliographical references (leaves 197-202).
20	Adsorption of tin by proteins and its relation to the solution of tin by canned foods. Goss, Byron Cassius, January 1900 (has links) Thesis (PH. D.)--Princeton University, 1916. / Reprinted from Journal of industrial end engineering chemistry, v. 9, no. 2, February, 1917, p. 144-148. Canning and preserving. Tin.

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