Canning and preserving of food products with bacteriological technique
Subtitle: 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
By: by Edward Wiley Duckwall.
Edition: 1st ed.
Publisher: Pittsburgh printing company
Published: 1905
Place of publication: Pittsburgh, Pa
Language: eng
Number of pages: 478
Subjects: Canning and preserving; Bacteriology -- Technique