Studies on dehydration of figs: Reduction in yeast count achieved is considered advantage for this type of drying
AuthorE. M. Mrak
Author AffiliationsE. M. Mrak is Associate Professor of Food Technology and Mycologist in the Experiment Station, Berkeley.
Hilgardia 2(6):4-4. DOI:10.3733/ca.v002n06p4. June 1948.
The studies covered by this report were conducted by C. N. Chari and C. P. Natarajan, graduate students in the Division of Food Technology, under the direction of Dr. E. M. Mrak.
The study of Calimyrna figs harvested under commercial conditions was made with the cooperation of the California Fig Institute.
Also in this issue:California Clingstone peaches: Economic status, 1948
Effect of potash on oranges: Studies on deficiency and excess in relation to tree growth, composition and fruit quality
Low volume spraying: Of deciduous fruit trees successful with air carrier speed sprayers
Irrigation practices: Efficiency of different systems determined by various factors
Avocado root rot: Two-phase series of experiments to determine control methods
Suggestions for vineyard fertiliization: Test plots recommended to determine most efficient fertilization proggram
Black-end of pear: Problem is subject of extensive field and laboratory studies
Two new table-wine grapes: Promising in combining high productivity and wine quality
Citrus red mite: New chemical gives promising results in control experiments
PE in poultry: Variety of factors found to affect control of avian pneumoencephalitis
Sweet root orange trees: Symptomless hosts of the quick decline virus
Some factors affecting the irrigation requirements of deciduous orchards