Collection: Core Historical Literature of Agriculture / Subject: Canning and preserving - Cornell University Library Digital Collections Search Results

Start Over Core Historical Literature of Agriculture Canning and preserving

1. Disinfection and the preservation of food: together with an account of the chemical substances used as antiseptics and preservatives

Creator:: Rideal, Samuel, 1863-1929.
Collection:: Core Historical Literature of Agriculture
Publisher:: J. Wiley and Sons,
Publication Place:: New York :
Date:: 1903
Format:: Book

2. Canning and how to use canned foods

Creator:: Bitting, A. W. 1870-1946.
Collection:: Core Historical Literature of Agriculture
Publisher:: National Canners Association,
Publication Place:: Washington, D.C. :
Date:: 1916
Format:: Book

3. The canning of fruits and vegetables: based on the methods in use in California, with notes on the control of the microorganisms effecting spoilage

Creator:: Zavalla, Justo P.
Collection:: Core Historical Literature of Agriculture
Publisher:: John Wiley & Sons, Inc.,
Publication Place:: New York :
Date:: 1916
Format:: Book

4. Canned foods in relation to health: (Milroy lectures 1923)

Creator:: Savage, William G. 1872-1961.
Collection:: Core Historical Literature of Agriculture
Publisher:: The University Press,
Publication Place:: Cambridge [Eng.] :
Date:: 1923
Format:: Book

5. Commercial fruit and vegetable products: a textbook for student, investigator, and manufacturer

Creator:: Cruess, W. V. 1886-1968.
Collection:: Core Historical Literature of Agriculture
Publisher:: McGraw-Hill Book Company, Inc.,
Publication Place:: New York :
Date:: 1924
Format:: Book

6. The story of canned foods

Creator:: Collins, James H. b. 1873.
Collection:: Core Historical Literature of Agriculture
Publisher:: E. P. Dutton & Company,
Publication Place:: New York :
Date:: 1924
Format:: Book

7. Principles of fruit preservation: jam making, canning and drying

Creator:: Morris, Thomas Norman.
Collection:: Core Historical Literature of Agriculture
Publisher:: D. Van Nostrand Company Inc.,
Publication Place:: New York :
Date:: 1933
Format:: Book

8. Appertizing, or, The art of canning : its history and development

Creator:: Bitting, A. W. 1870-1946.
Collection:: Core Historical Literature of Agriculture
Publisher:: The Trade Pressroom,
Publication Place:: San Francisco, Calif. :
Date:: 1937
Format:: Book

9. Food processing: a guide to selecting, producing, preserving, and storing the family food supply

Creator:: Duncan, Amon Ocyrus.
Collection:: Core Historical Literature of Agriculture
Publisher:: T. E. Smith & Company,
Publication Place:: Atlanta, Ga. :
Date:: 1942
Format:: Book

10. Canned foods: an introduction to their microbiology

Creator:: Baumgartner, John George.
Collection:: Core Historical Literature of Agriculture
Publisher:: Churchill,
Publication Place:: London :
Date:: 1943
Format:: Book