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 Image: Title: Author: Date of Original:
1. Fermentation of bread Fermentation of bread Bitting, K. G. (Katherine Golden), 1869-1937 1890
2. Fermentation Fermentation Schnaible, John Frederic 1889
3. Chemical composition of commercial glucose syrups Chemical composition of commercial glucose syrups Dickson, Clinton 1892
4. Preparation and properties of maltose Preparation and properties of maltose Hoffman, Daniel B. 1892
5. Study of the oil of the black walnut Study of the oil of the black walnut Stevens, Martha D. 1894
6. Bacteriological examination of Lafayette milk supply Bacteriological examination of Lafayette milk supply MacRae, Charline M. 1896
7. Carbohydrates of the cotton seed Carbohydrates of the cotton seed Luke, Frank 1895
8. Influence of food upon the pure fat present in milk Influence of food upon the pure fat present in milk Quick, Walter J. 1894
9. Chemistry of bread-making Chemistry of bread-making Howe, Bernice Luthera 1895
10. Starch of the sweet potato Starch of the sweet potato Cloyd, Annie 1894
11. Efficiency of various yeasts in the fermentation of bread Efficiency of various yeasts in the fermentation of bread Linn, Eva Lenore; Zorns, Daisy Jane 1897
12. Bibliography of food preservation and food preservatives Bibliography of food preservation and food preservatives Jones, Nellie Parker 1898
13. Tea : methods of analysis and the detection of adulterants Tea : methods of analysis and the detection of adulterants Spencer, Guilford L. (Guilford Lawson), 1858-1925 1891
14. Estimation of poisonous metals in sugar house products Estimation of poisonous metals in sugar house products McCovney, Chas. S. 1901
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