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  Label Dataset Type Subdivision Identifier
1. Young, Robert A. (Robert Armstrong), 1876-1963 Forcing and blanching dasheen shoots [n. p.]: [1920]

 BIBFRAME Instances
 Instance 9074299
2. Richter Reis, Felipe New Perspectives on Food Blanching Cham: Springer International Publishing, Imprint: Springer; 2017

 BIBFRAME Instances
 Instance 21684038
3. Hine, Lewis Wickes, 1874-1940 One of the Cabel County Demonstration Team demonstrating the process of blanching tomatoes to visitors at the 4 H Club Fair. (See Photos No. 48, 49, 50, 51.) 1921 October 13

 BIBFRAME Instances
 Instance 20687983
4. Lee, Russell, 1903-1986 Taking a sample of blanched cabbage. Blanching is one of the methods used for slight precooking of vegetables for dehydration. Regional agricultural research laboratory, Albany, California 1942 June

 BIBFRAME Instances
 Instance 20003864
5. Lee, Russell, 1903-1986 Taking a sample of blanched cabbage; blanching is one of the methods used for slight precooking of vegetables for dehydration. Regional agricultural research laboratory, Albany, California 1942 June

 BIBFRAME Instances
 Instance 20003866
6. Rosener, Ann Dehydration. Potatoes. A tray of sliced potatoes is placed on the steam blancher by Horace Campbell, chief of the Vegetable Section at the Western Regional Research Laboratory in Albany, California. Four to five minutes of blanching are necessary to inactivate enzymes which are harmful to the keeping qualities of the dehydrated product 1943 Feb

 BIBFRAME Instances
 Instance 19642898
7. Smith, Roger Washington public schools go to war. The public schools of Washington, D.C., like those in most other sections of the country, have revised their curricula to fit the pupils for fuller participation in the war effort. They have gone all-out for the Program of Civilian Defense and at the Margaret Murray Washington Vocational School, courses in home-making and the preservation of foods are now taught all young women. Photo shows Miss Elizabeth Wood blanching carrots to loosen skin for removal 1943 Apr

 BIBFRAME Instances
 Instance 19643348
8. Lee, Russell, 1903-1986 Cabbage coming from blanching chamber. Regional agricultural research laboratory, Albany, California 1942 June

 BIBFRAME Instances
 Instance 20003863
9. New perspectives on food blanching New York, NY: Springer Berlin Heidelberg; 2017

 BIBFRAME Instances
 Instance 19359999
10. Nordin, D. M. A. Blanching as a means of extending the shelf life of fresh fish Vancouver, B.C.: Fisheries Technology Division, B.C. Research; 1983

 BIBFRAME Instances
 Instance 19955
11. Lee, Russell, 1903-1986 Cabbage coming from blanching chamber. Regional agricultural research laboratory, Albany, California

 BIBFRAME Works
 Work
StillImage
Collection		 20003863
12. Young, Robert A. (Robert Armstrong), 1876-1963 Forcing and blanching dasheen shoots

 BIBFRAME Works
 Work
Text
Monograph		 9074299
13. New perspectives on food blanching

 BIBFRAME Works
 Work
Text
Monograph		 19359999
14. New Perspectives on Food Blanching

 BIBFRAME Works
 Work
Text
Monograph
Multimedia		 21684038
15. Hine, Lewis Wickes, 1874-1940 One of the Cabel County Demonstration Team demonstrating the process of blanching tomatoes to visitors at the 4 H Club Fair. (See Photos No. 48, 49, 50, 51.)

 BIBFRAME Works
 Work
StillImage
Collection		 20687983
16. Lee, Russell, 1903-1986 Taking a sample of blanched cabbage. Blanching is one of the methods used for slight precooking of vegetables for dehydration. Regional agricultural research laboratory, Albany, California

 BIBFRAME Works
 Work
StillImage
Collection		 20003864
17. Lee, Russell, 1903-1986 Taking a sample of blanched cabbage; blanching is one of the methods used for slight precooking of vegetables for dehydration. Regional agricultural research laboratory, Albany, California

 BIBFRAME Works
 Work
StillImage
Collection		 20003866
18. Nordin, D. M. A. Blanching as a means of extending the shelf life of fresh fish

 BIBFRAME Works
 Work
Text
Monograph		 19955
19. Rosener, Ann Dehydration. Potatoes. A tray of sliced potatoes is placed on the steam blancher by Horace Campbell, chief of the Vegetable Section at the Western Regional Research Laboratory in Albany, California. Four to five minutes of blanching are necessary to inactivate enzymes which are harmful to the keeping qualities of the dehydrated product

 BIBFRAME Works
 Work
StillImage
Collection		 19642898
20. Appell, Pierre Le Klingenthal et sa manufacture d'armes blanches

 BIBFRAME Works
 Work
Text
Monograph		 9436415


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