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Last edited by MARC Bot
September 30, 2020 | History
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W. V. Cruess

1886 - 1968

43 works Add another?

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  • Cover of: Laboratory examination of wines and other fermented fruit products

    First published in 1934 1 edition in 1 language
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  • Cover of: Marmalade juice and jelly juice from citrus fruits

    First published in 1922 1 edition in 1 language — 1 previewable
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  • Cover of: Jellies and marmalades from citrus fruits

    First published in 1916 1 edition in 1 language — 1 previewable
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  • Cover of: half century in food and wine technology

    First published in 1966 2 editions in 1 language — 1 previewable
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  • Cover of: The home pickling of olives

    First published in 1948 1 edition in 1 language — 1 previewable
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  • Cover of: Home and farm preparation of vinegar

    First published in 1934 1 edition in 1 language — 1 previewable
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  • Cover of: Utilization of waste oranges

    First published in 1914 1 edition in 1 language — 1 previewable
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  • Cover of: Storage of perishable fruits at freezing temperatures: preliminary report

    First published in 1920 1 edition in 1 language — 1 previewable
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  • Cover of: The preparation and refining of olive oil in southern Europe

    First published in 1924 1 edition in 1 language — 1 previewable
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  • Cover of: Vinegar from waste fruits

    First published in 1917 1 edition in 1 language — 1 previewable
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  • Cover of: Fruit beverage investigations

    First published in 1923 1 edition in 1 language — 1 previewable
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  • Cover of: Commercial fruit and vegetable products: a textbook for student, investigator, and manufacturer.

    First published in 1924 4 editions in 1 language
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  • Cover of: Adapting fruit and vegetable products to war needs

    First published in 1942 1 edition in 1 language
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  • Cover of: The rôle of acidity in vegetable canning

    First published in 1925 1 edition in 1 language
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  • Cover of: William V. Cruess, a half century in food and wine technology: an interview

    First published in 1977 1 edition in 1 language
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  • Cover of: Some factors affecting the quality of ripe olives sterilized at high temperatures

    First published in 1921 1 edition in 1 language — 1 previewable
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  • Cover of: Dehydration of fruits: (a progress report)

    First published in 1921 1 edition in 1 language — 1 previewable
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  • Cover of: The fermentation organisms of California grapes

    First published in 1918 1 edition in 1 language — 1 previewable
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  • Cover of: Some factors of dehydrater efficiency

    First published in 1921 1 edition in 1 language — 1 previewable
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  • Cover of: The principles and practice of wine making

    First published in 1934 2 editions in 1 language
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We need a photo of W. V. Cruess
Subjects
Canning and preserving, Fruit, Drying, Olive, Preservation, Wine and wine making, Equipment and supplies, Grapes, Jelly, Marmalade, Vinegar, Food, Fruit juices, Storage, Syrups, Utilization, Analysis, Bacteriology, Candy, Canned vegetables, Citrus juices, Concentrated fruit juices, Confectionery, Conservation, Cooking (Olives)
Places
California, Mediterranean Region, Southern Europe

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History

Download catalog record: RDF / JSON
September 30, 2020 Edited by MARC Bot add ids
June 6, 2012 Edited by VacuumBot Removed period from death date
September 9, 2008 Edited by RenameBot fix author name
April 1, 2008 Created by an anonymous user initial import