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Prune products: Improved processing and new uses developed by research
Author
W. V. CruessAuthor Affiliations
W. V. Cruess is Professor of Food Technology and Biochemist in the Experiment Station, Berkeley.Publication Information
Hilgardia 2(11):12-12. DOI:10.3733/ca.v002n11p12. November 1948.
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Abstract
Molds and yeasts in packaged prunes can be destroyed by a few drops of propylene oxide.
Cruess W. 1948. Prune products: Improved processing and new uses developed by research. Hilgardia 2(11):12-12. DOI:10.3733/ca.v002n11p12
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