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Canning and preserving of food products with bacteriological technique; a practical and scientific hand book for manufacturers of food products, bacteriologists, chemists, and students of food problems. Also for processors and managers of food product manufactories

by: Duckwall, Edward Wiley

Publication date: 1905

Topics: Canning and preserving, Bacteriology -- Technique

Publisher: Pittsburgh, Pa., Pittsburgh printing company

Collection: cdl; americana

Contributor: University of California Libraries

Language: English

"Books of reference consulted by the author": p. [459] p. 460-462, 467-478, advertising matter

Addeddate: 2007-05-18 21:34:11

Bookplateleaf: 4

Call number: nrlf_ucb:GLAD-257989

Camera: 1Ds

Collection-library: nrlf_ucb

Copyright-evidence: Evidence reported by judyjordan for item canningpreservin00duckrich on May 18, 2007: visible notice of copyright; stated date is 1905.