Search Results - WBA - Cruess, William V.

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Home and Farm Food Preservation

A Half Century in Food and Wine Technology

Preparation of Fruit Juices in the Home

Utilization of Waste Oranges

Homemade Fruit Candies

Vinegar from Waste Fruits

Grape Syrup - Preliminary Report

Syrup from Sweet Sorghum

Home Preparation of Jelly and Marmalade

Home and Farm Preparation of Vinegar

Dehydration of Fruits - A Progress Report

Evaporators for Prune Drying

Home and Farm Canning

Utilization of Surplus Prunes

Olive Pickling in Mediterranean Countries

Investigations of the Flor Sherry Process

Pickling Green Olives Together with Improvements in the Methods of Pickling Olives

Fruit Beverage Investigations

The Preparation and Refining of Olive Oil in Southern Europe

Elements of Wine Making

Fruit Juices and Fruit Juice Beverages

Enological Investigations

Teach Yourself the Art of Canning Meat, Vegetables and Fruit at Home - Including the Composition of Canning Tomatoes

The Dehydration of Fruit and Vegetables - Including Notes on Dehydrater Efficiency

Home and Farm Food Preservation

The Dehydration of Vegetables

The Fermentation Organisms of California Grapes

Unfermented Fruit Juices

Some Factors Affecting the Quality of Ripe Olives Sterilized at High Temperatures

The Practical Application of Improved Methods of Fermentation in California Wineries During 1913 and 1914

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