A study of the gases in canned foods
By: by Ray William Clough, Oscar Eugene Shostrom, Ernest Dunbar Clark.
Contributors: Shostrom, Oscar Eugene, joint author.; Clark, Ernest Dunbar, b. 1886, joint author.; Katherine Golden Bitting Collection on Gastronomy (Library of Congress)
Series: University of Washington publications in fisheries,; v. 1, no. 4
Publisher: University of Washington Press
Published: 1925
Place of publication: Seattle, Wash
Language: eng
Number of pages: 14
Subjects: Canning and preserving.; Salmon.; Gases.
Notes: Bibliography: p. 14.
"In a recent ... investigation of decomposition, each of the five species of Pacific Coast salmon was studied."