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Canning fruits and vegetables by
  • Doermann, M.C
Series: New Jersey Agricultural Exper
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: New Brunswick 1952
Availability: Items available for loan: Prof. M S Swaminathan Library, ICAR: Indian Agricultural Research Institute (1).

Canning vegetables and fruits for winter by
  • Doermann, M.C
Series: Vegetable, Fruits New Jersey Agricultural Experiment Station. Extension Bulletin No. 98
Material type: Text Text
Publication details: New Brunswick 1932
Availability: Items available for loan: Prof. M S Swaminathan Library, ICAR: Indian Agricultural Research Institute (1)Call number: X-1.

Honey- Its use in cookery by
  • Doermann, M.C
Series: Honey New Jersey Agricultural Experiment Station. Extension Bulletin No. 103
Material type: Text Text
Publication details: New Brunswick 1933
Availability: Items available for loan: Prof. M S Swaminathan Library, ICAR: Indian Agricultural Research Institute (1)Call number: X-1.

Canning vegetables and fruits for winter by
  • Doermann, M.C
Series: Vegetable, Fruits New Jersey Agricultural Experiment Station. Extension Bulletin No. 109
Material type: Text Text
Publication details: New Brunswick 1932
Availability: Items available for loan: Prof. M S Swaminathan Library, ICAR: Indian Agricultural Research Institute (1)Call number: X-1.

Salting and brining of vegetables by
  • Doermann, M.C
Series: Vegetables New Jersey Agricultural Experiment Station. Circular No. 467
Material type: Text Text
Publication details: New Brunswick 1943
Availability: Items available for loan: Prof. M S Swaminathan Library, ICAR: Indian Agricultural Research Institute (1)Call number: X-1.

Salting and brining of vegetables by
  • Doermann, M.C
Series: Vegetables New Jursey Agricultural Experiment Stations. Circular No. 467
Material type: Text Text
Publication details: New Brunswick 1943
Availability: Items available for loan: Prof. M S Swaminathan Library, ICAR: Indian Agricultural Research Institute (1)Call number: X-1.

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