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HOME CANNING OF FOOD: EFFECT OF A HIGHER PROCESS TEMPERATURE (250°F) ON THE SAFETY OF LOW-ACID FOODS

✍ Scribed by KAREN LARSON NORUSIUEN; DAVID R. THOMPSON; ISABEL D. WOLF; EDMUND A. ZOTTOLA


Book ID
108803375
Publisher
Institute of Food Technologists
Year
1978
Tongue
English
Weight
464 KB
Volume
43
Category
Article
ISSN
0022-1147

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