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Microbiology of food fermentations by C.S. Pederson by
  • Pederson, C.S,
Publication details: Connecticut A.V.I. Pub. 1979
Availability: Items available for loan: Prof. M S Swaminathan Library, ICAR: Indian Agricultural Research Institute (1)Call number: 664.8.039.7:576.8 P 371 M.

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Sauerkraut by
  • Pederson, C.S
Series: New York Agricultureal Experiment Station. Bulletin No. 595
Material type: Text Text
Publication details: Geneva 1931
Availability: Items available for loan: Prof. M S Swaminathan Library, ICAR: Indian Agricultural Research Institute (1)Call number: X-1.

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Quality of commerial sauerkraut by
  • Pederson, C.S., Kelly, C.D
Series: Quality New York Agricultureal Experiment Station. Bulletin No. 613
Material type: Text Text
Publication details: Geneva 1932
Availability: Items available for loan: Prof. M S Swaminathan Library, ICAR: Indian Agricultural Research Institute (1)Call number: X-1.

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Relation between temperature and the rate of fermention of commercial sauuerkrat by
  • Pederson, C.S
Series: New York Agricultureal Experiment Station. Bulletin No. 614
Material type: Text Text
Publication details: Gevena 1932
Availability: Items available for loan: Prof. M S Swaminathan Library, ICAR: Indian Agricultural Research Institute (1)Call number: X-1.

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Sauerkraut fermentation by
  • Pederson, C.S., Albury, M.N
Series: No. 824; Cornell University of
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: Geneva ; 1969
Availability: Items available for loan: Prof. M S Swaminathan Library, ICAR: Indian Agricultural Research Institute (1).

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