Canning and preserving of food products with bacteriological technique; a practical and scientific hand book for manufacturers of food products, bacteriologists, chemists, and students of food problems. Also for processors and managers of food product…
Book details
- Title
- Canning and preserving of food products with bacteriological technique; a practical and scientific hand book for manufacturers of food products, bacteriologists, chemists, and students of food problems. Also for processors and managers of food product…
- Publication year listed
- 1905
- Format
- Public domain eBook
- Reading access
- Free online reader; no registration required
- Source record
- View on Archive.org
About this book
Canning and preserving of food products with bacteriological technique; a practical and scientific hand book for manufacturers of food products, bacteriologists, chemists, and students of food problems. Also for processors and managers of food product manufactories
Author: Duckwall, Edward Wiley
Year: 1905
"Books of reference consulted by the author": p. [459] p. 460-462, 467-478, advertising matter
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