AbstractsBiology & Animal Science
A study of the quality and bacterial content of home canned peas as affected by varied methods and periods of precessing
| Institution: | Montana State University |
|---|---|
| Department: | |
| Year: | 1933 |
| Keywords: | Peas Preservation.; Canning and preserving. |
| Record ID: | 1541418 |
| Full text PDF: | http://scholarworks.montana.edu/xmlui/handle/1/5089 |
Abstract
