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Smithsonian Institution
Smithsonian Institution

Canned foods : principles of thermal process control, acidification, and container closure evaluation / edited and illustrated by staff members of the Food Processors Institute

Catalog Data

Author:
Food Processors Institute (Washington, D.C.)  Search this
Physical description:
viii, 246 pages : illustrations ; 28 cm
Type:
Books
Date:
1982
©1982
Notes:
Includes indexes.
Summary:
A compilation of lectures and study guidelines for use as a textbook in educational programs and technical reference for food industry personnel.
Topic:
Canned foods  Search this
Canning and preserving  Search this
Data Source:
Smithsonian Libraries
EDAN-URL:
edanmdm:siris_sil_1049460