The discoloration, smut, or blackening of canned lobster
By: by F.C. Harrison, D. Sc., F.R.S.C., and E.G. Hood, PH.D., Bacteriological Laboratory Macdonald College, Que. Pub. by the authority of the sub-committee of the Privy Council for Scientific and Industrial Research. Ottawa, 1923.
Contributors: Hood, E. G., joint author.
Series: Canada. Honorary advisory Council for Scientific and Industrial Research. Report,; no. 12
Publisher: F.A. Acland, printer
Published: 1923
Place of publication: Ottawa
Language: eng
Number of pages: 40
Subjects: Lobsters.; Canning and preserving.