The Online Books Page

Books by Helen L. Mayfield:

Books in the extended shelves:

• Mayfield, Helen L.: Ascorbic acid content of strawberries and their products (Montana State College, Agricultural Experiment Station, 1943), also by Jessie E. Richardson (page images at HathiTrust)
• Mayfield, Helen L.: Berry and vegetable varieties suitable for home freezing (Montana State College, Agricultural Experiment Station, 1955), also by Louise Page and Lura M. Odland (page images at HathiTrust)
• Mayfield, Helen L.: Dental studies of Montana college freshmen and of Montana adolescents (Montana State College, Agricultural Experiment Station, 1955), also by Lura M. Odland and Louise Page (page images at HathiTrust)
• Mayfield, Helen L.: The effect of home preservation on the quality and vitamin content of Golden Bantam sweet corn (Montana State College, Agricultural Experiment Station, 1937), also by Jessie E. Richardson and Ruth J. Davis (page images at HathiTrust)
• Mayfield, Helen L.: The effect of storage on the palatability and vitamin content of rutabagas (Montana State College, Agricultural Experiment Station, 1933), also by Jessie E. Richardson (page images at HathiTrust)
• Mayfield, Helen L.: The Effect of winter storage on the palatability and vitamin content of potatoes grown in Montana (Montana State College, Agricultural Experiment Station, 1937) (page images at HathiTrust)
• Mayfield, Helen L.: The effect of winter storage on the vitamin content of cabbage and onions (Montana State College, Agricultural Experiment Station, 1940), also by Jessie E. Richardson (page images at HathiTrust)
• Mayfield, Helen L.: Egg quality as influenced by certain feed combinations (Montana State College, Agricultural Experiment Station, 1953) (page images at HathiTrust)
• Mayfield, Helen L.: Influence of sugars, fruit acids, and pectin on the oxidation of ascorbic acid (Montana State College, Agricultural Experiment Station, 1944), also by Jessie E. Richardson (page images at HathiTrust)
• Mayfield, Helen L.: Pickles in wartime meals (Montana State College, Agricultural Experiment Station, 1943), also by Jessie E. Richardson (page images at HathiTrust)
• Mayfield, Helen L.: The quality and vitamin content of green peas when cooked or home-canned (Montana State College, Agricultural Experiment Station, 1940), also by Jessie E. Richardson (page images at HathiTrust)
• Mayfield, Helen L.: Some methods of fruit preservation in wartime (Montana State College, Agricultural Experiment Station, 1943), also by Jessie E. Richardson (page images at HathiTrust)
• Mayfield, Helen L.: Sugar substitutes and their uses in canning and baking (Montana State College, Agricultural Experiment Station, 1945), also by Jessie E. Richardson (page images at HathiTrust)
• Mayfield, Helen L.: Vegetable preservation handbook for wartime use (Montana State College, Agricultural Experiment Station, 1943), also by Jessie E. Richardson (page images at HathiTrust)
• Mayfield, Helen L.: Vegetable preservation handbook for wartime use (Montana State College, Agricultural Experiment Station, 1944), also by Jessie E. Richardson (page images at HathiTrust)
• Mayfield, Helen L.: Vitamin C content of winter fruits and vegetables : get your money's worth (Montana State College, Agricultural Experiment Station, 1941), also by Jessie E. Richardson (page images at HathiTrust)

Find more by Helen L. Mayfield at your library, or elsewhere.