Almond meats and hulls: New and improved uses for larger-sized meats and for hulls subjects of investigations
AuthorW. V. Cruess
Author AffiliationsW. V. Cruess is Professor of Food Technology and Biochemist in the Experiment Station, Berkeley.
Hilgardia 3(12):6-12. DOI:10.3733/ca.v003n12p6. December 1949.
Ten times more almonds are being produced annually in California than in 1915, and imports of shelled almonds from southern Europe have increased greatly since World War II.
Also in this issue:Dairy products: California's manufactured products in relation to those of other areas
Dwarf resistant alfalfa: Seed of new California Common 49 to be released next season for commercial hay production in certain areas
Hybrid corn: Resistant to ear rot and adapted to California conditions possible through science of genetics
Soluble salt injury to gardenia: Often traced to excessive use of chemical fertilizers or to salts in the water supply
Potato nutrition studies: Investigations on the chemical composition of white potatoes grown in Kern County
Further investigations on avocado decline: Effect of oxygen supply in nutrient solution on avocado and citrus seedlings studied in greenhouse tests
Potatoes for poultry: Value of dried potatoes as feed for chicks and poults investigated
Excel onion: Early maturing and of high quality, new variety proven good producer
Factors affecting the price of watermelons at Los Angeles
Factors affecting the price of Gravenstein apples at Sebastopol