Книги автора «William V. Cruess»

Unfermented Fruit Juices (William V. Cruess)

Preparation of Fruit Juices in the Home (William V. Cruess)

Fruit Juices and Fruit Juice Beverages (William V. Cruess)

Investigations into the Preparation of Fruit Juices in the Home (William V. Cruess)

Homemade Fruit Candies (William V. Cruess)

Vinegar from Waste Fruits (William V. Cruess)

Storage of Perishable Fruits at Freezing Temperatures (William V. Cruess)

The Home Preparation of Fruit Candy (William V. Cruess)

Dehydration of Fruits - A Progress Report (William V. Cruess)

Investigations on the Use of Fruits in Ice Cream and Ices (William V. Cruess)

Fruit Beverage Investigations (William V. Cruess)

Utilization of California Fruits (William V. Cruess)

The Dehydration of Vegetables (William V. Cruess)

Home and Farm Food Preservation (William V. Cruess)

The Fermentation Organisms of California Grapes (William V. Cruess)

Some Factors Affecting the Quality of Ripe Olives Sterilized at High Temperatures (William V. Cruess)

Utilization of Waste Oranges (William V. Cruess)

Commercial Production of Grape Syrup (William V. Cruess)

Grape Syrup - Preliminary Report (William V. Cruess)

Syrup from Sweet Sorghum (William V. Cruess)

Home Preparation of Jelly and Marmalade (William V. Cruess)

The Utilization of Surplus Plums (William V. Cruess)

Some Factors of Dehydrater Efficiency (William V. Cruess)

Home and Farm Preparation of Vinegar (William V. Cruess)

The Composition of Canning Tomatoes (William V. Cruess)

Home and Farm Canning (William V. Cruess)

Utilization of Surplus Prunes (William V. Cruess)

Olive Pickling in Mediterranean Countries (William V. Cruess)

Investigations of the Flor Sherry Process (William V. Cruess)

Pickling Green Olives Together with Improvements in the Methods of Pickling Olives (William V. Cruess)

The Kadota Fig and Kadota Fig Products (William V. Cruess)

The Preparation and Refining of Olive Oil in Southern Europe (William V. Cruess)

Home Canning (William V. Cruess)

The Evaporation of Grapes (William V. Cruess)

The Commercial Production of Grape and Sweet Sorghum Syrup (William V. Cruess)

The Practical Application of Improved Methods of Fermentation in California Wineries During 1913 and 1914 (William V. Cruess)

Some Scientific Elements of Wine Making in California (William V. Cruess)

Teach Yourself the art of Canning Meat, Vegetables and Fruit at Home - Including the Composition of Canning Tomatoes (William V. Cruess)