@book{bhlitem59825, title = {Tin salts in canned foods of low acid content, with special reference to canned shrimp }, copyright = {NOT_IN_COPYRIGHT}, url = {https://www.biodiversitylibrary.org/item/59825}, note = {https://www.biodiversitylibrary.org/bibliography/19961}, publisher = {[Washington, Govt. print off.], 1911}, author = {Bigelow, Willard Dell, and Bacon, Raymond Foss,}, year = {}, pages = {14}, keywords = {Canning and preserving|Tin compounds}, }