Practical new canning and freezing methods
By: compiled by the editors and contributors to Food engineering
Publisher: McGraw-Hill
Published: 1958
Place of publication: New York, N.Y
Language: eng
Number of pages: 144
Subjects: Food -- Preservation; Canning and preserving; Frozen foods; Canned foods industry; Frozen foods industry
Other titles: Food engineering
Notes: Includes bibliographical references