Les industries de la conservation des fruits
By: Ch. Arnou.
Contributors: Katherine Golden Bitting Collection on Gastronomy (Library of Congress)
Publisher: Librairie spéciale agricole
Published: 1925
Place of publication: Paris
Language: fre
Subjects: Fruit -- Preservation.
Notes: Bitting, K.G.  Gastronomic bib., p. 17
Vol. 1 is designated "première partie" but on cover only; v. 2 is designated "deuxième partie" on t.p. and cover; v. 3 carries no part number. Vols. 1 and 3 are designated "tome 1" and "tome 3," respectively, on 1st page of advertisements prefixed to each vol.
Printer's imprint is on the title pages. Publisher's imprint is on covers of v. 1 and 3; in v. 2, publisher's imprint is on label covering printer's imprint, and printer's imprint is on cover.
Second ed. of v. 1 and 3rd ed. of v. 3. Cf. prefaces.
Source: Gift of A.W. Bitting, presented in memory of Katherine Golden Bitting, Oct. 6, 1939.
Table of contents: title: t. 1. Les fruits, composition et caractères principaux: conservation à l'état frais, conservation par la chaleur, conservation par dessiccation, conservation par le froid, conservation par le sucre; title: t. [2] Fruits rouges, fruits à noyaux; title: fruits à pépins, fruits divers, fruits exotiques; title: t. 3. La pomme.