Canned foods
Subtitle: principles of thermal process control, acidification, and container closure evaluation
By: edited and illustrated by staff members of the Food Processors Institute.
Contributors: Food Processors Institute (Washington, D.C.)
Edition: 4th ed.
Publisher: FPI
Published: 1982
Place of publication: Washington, D.C
Language: eng
Number of pages: 246
Subjects: Canning and preserving.
Notes: Includes indexes.