Principles and methods for establishing thermal processes for canned foods.
Subtitle: (Principes et méthodes pour l'établissement des barèmes de stérilisation des conserves alimentaires)
By: [by] Henri Cheftel and Georges Thomas. Translated from the French [by D. Ben Yaakov]
Contributors: Thomas, Georges, chemist, joint author.; Etablissements J. J. Carnaud et forges de Basse-Indre. Laboratoire de recherches.
Publisher: Israel Program for Scientific Translations; (available from the Office of Technical Services, U.S. Dept. of Commerce, Washington]
Published: 1965
Place of publication: Jerusalem
Language: eng; fre
Number of pages: 78
Subjects: Canning and preserving.
Notes: Bibliography: p. 69-78.
Originally published as Bulletin 14, Etablissements J. J. Carnaud et forges de Basse-Indre, laboratoire de recherches.