Tin salts in canned foods of low acid content, with special reference to canned shrimp
Series: Circular (United States. Bureau of Chemistry), no. 79
Bigelow, Willard Dell, 1866-1939 Bacon, Raymond Foss, 1880-1954
Book
Published material
[Washington, Govt. print off.], 1911
Canning and preserving , Tin compounds
English
DOI: https://doi.org/10.5962/bhl.title.19961 OCLC: 29735941 Wikidata: https://www.wikidata.org/entity/Q51428441
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