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Filtre: William V. Cruess

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

Autor William V. Cruess

31 oct 2012

Preț: 194^.68 lei

43-57 zile

A Collection of Articles on Scientific Elements of Wine Making in California

Autor William V. Cruess

30 oct 2012

Preț: 186^.56 lei

Indisponibil temporar

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

Autor William V. Cruess

31 oct 2012

Preț: 171^.26 lei

43-57 zile

Investigations into the Preparation of Fruit Juices in the Home

Autor William V. Cruess

30 oct 2012

Preț: 167^.63 lei

Indisponibil temporar

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

Autor William V. Cruess

30 oct 2012

Preț: 161^.22 lei

Indisponibil temporar

Autor William V. Cruess

31 oct 2012

Preț: 157^.13 lei

43-57 zile

The Commercial Production of Grape and Sweet Sorghum Syrup

Autor William V. Cruess

30 oct 2012

Preț: 156^.78 lei

Indisponibil temporar

Autor William V. Cruess

30 oct 2012

Preț: 156^.58 lei

Indisponibil temporar

Autor William V. Cruess

30 oct 2012

Preț: 156^.58 lei

Indisponibil temporar

Autor William V. Cruess

Preț: 155^.14 lei

22-36 zile

A Half Century in Food and Wine Technology

Autor William V. Cruess

31 oct 2012

Preț: 145^.71 lei

43-57 zile

Autor William V. Cruess

30 oct 2012

Preț: 109^.90 lei

Indisponibil temporar

Autor William V. Cruess

30 oct 2012

Preț: 95^.49 lei

Indisponibil temporar

Autor William V. Cruess

30 oct 2012

Preț: 94^.02 lei

Indisponibil temporar

Investigations on the Use of Fruits in Ice Cream and Ices

Autor William V. Cruess

30 oct 2012

Preț: 93^.28 lei

Indisponibil temporar

Autor William V. Cruess

30 oct 2012

Preț: 93^.08 lei

Indisponibil temporar

Autor William V. Cruess

31 oct 2012

Preț: 93^.08 lei

43-57 zile

Autor William V. Cruess

30 oct 2012

Preț: 92^.88 lei

Indisponibil temporar

Autor William V. Cruess

31 oct 2012

Preț: 92^.88 lei

43-57 zile

Autor William V. Cruess

30 oct 2012

Preț: 92^.72 lei

Indisponibil temporar

Autor William V. Cruess

31 oct 2012

Preț: 92^.64 lei

43-57 zile

Autor William V. Cruess

30 oct 2012

Preț: 92^.51 lei

Indisponibil temporar

Storage of Perishable Fruits at Freezing Temperatures

Autor William V. Cruess

30 oct 2012

Preț: 92^.51 lei

Indisponibil temporar

The Fermentation Organisms of California Grapes

Autor William V. Cruess

30 oct 2012

Preț: 83^.78 lei

Indisponibil temporar

The Preparation and Refining of Olive Oil in Southern Europe

Autor William V. Cruess

31 oct 2012

Preț: 76^.65 lei

43-57 zile

Dehydration of Fruits - A Progress Report

Autor William V. Cruess

31 oct 2012

Preț: 70^.41 lei

43-57 zile

Autor William V. Cruess

31 oct 2012

Preț: 70^.16 lei

43-57 zile

Autor William V. Cruess

30 oct 2012

Preț: 59^.42 lei

Indisponibil temporar

Autor William V. Cruess

30 oct 2012

Preț: 59^.06 lei

Indisponibil temporar

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

Autor William V. Cruess et al.

30 oct 2012

Preț: 58^.33 lei

Indisponibil temporar

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

A Collection of Articles on Scientific Elements of Wine Making in California

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

Investigations into the Preparation of Fruit Juices in the Home

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

Elements of Wine Making

The Commercial Production of Grape and Sweet Sorghum Syrup

The Evaporation of Grapes

Utilization of California Fruits

Home and Farm Food Preservation

A Half Century in Food and Wine Technology

Unfermented Fruit Juices

The Dehydration of Vegetables

Home Canning

Investigations on the Use of Fruits in Ice Cream and Ices

The Home Preparation of Fruit Candy

Home and Farm Canning

Some Factors of Dehydrater Efficiency

Home and Farm Preparation of Vinegar

The Utilization of Surplus Plums

Homemade Fruit Candies

Commercial Production of Grape Syrup

Storage of Perishable Fruits at Freezing Temperatures

The Fermentation Organisms of California Grapes

The Preparation and Refining of Olive Oil in Southern Europe

Dehydration of Fruits - A Progress Report

Home Preparation of Jelly and Marmalade

The Kadota Fig and Kadota Fig Products

The Composition of Canning Tomatoes

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

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