Preservation of vegetables by salting and brining
By: by John L. Etchells and Ivan D. Jones
Contributors: Jones, Ivan D.
Series: AIC -- 4; AIC -- 4.
Publisher: U.S. Dept. of Agriculture, Bureau of Agricultural and Industrial Chemistry
Published: 1943
Place of publication: Raleigh, N.C
Language: eng
Number of pages: 10
Subjects: Vegetables; Preservation; Salting of food