Canned foods
Subtitle: an introduction to their microbiology
By: by J. G. Baumgartner and A. C. Hersom.
Contributors: Hersom, A. C.
Edition: 4th ed.
Publisher: Van Nostrand
Published: 1956
Place of publication: Princeton, N. J
Language: eng
Number of pages: 291
Subjects: Food -- Microbiology.; Microorganisms.; Canning and preserving.