AJPH
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

American Journal of Public Health, Vol. 11, Issue 1 6-12, Copyright © 1921 by American Public Health Association

This Article
Right arrow Full Text (PDF)
Right arrow Submit a response
Right arrow Purchase Article
Right arrow View Shopping Cart
Right arrow Alert me when this article is cited
Right arrow Alert me when eLetters are posted
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Cruess, W. V.
Right arrow Search for Related Content
PubMed
Right arrow Articles by Cruess, W. V.
EVAPORATION OF FRUITS AND VEGETABLES

W. V. Cruess

More and more the world is utilizing dried fruits and vegetables, the war having given impetus to the preparation of the latter. Here are plain statements of processes and values deduced from scientific institution investigations. Evaporation is in its infancy while sun drying is very ancient. Evaporated products are better looking but more costly.






HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1921 by the American Public Health Association