Cruess, W V. <br/><br/>
Laboratory manual of fruit and vegetable products / 

 - New York :  McGraw Hill Book Company,  1922. 
 - vii, 109 p. :  ill. ;  23 cm. 
<br/><br/>Includes bibliographical references. 
<br/><br/><label>ISBN: </label>9789380655024 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Fruit processing<br/>Food preservation<br/>Laboratory techniques
<br/><br/><label>Dewey Class. No.: </label>664.8  / CRU