LITERATURE CITED. - 
(1) Alwood, William B. 
1903. Some notes on canning fruits and vegetables. Va. Agr. Exp. 
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(2) Appekt, Nicolas. 
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(3) Association of Official Ageiculttjkal Chemists. 
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(4) Ayees, S. Henry, and Johnson, William T., Jr. 
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(5) Beeg, Ragnar. 
1914. Das Blanchieren von Konserven. In Ztschr. Angew. Chem., 
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(6) Beeey, Josephine Thoendike. 
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(7) Bigelow, W. D. 
1922. Swells, flat sours and sub-standard peas. In The Canner, v. 
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(8) and Esty, J. R. 
1920. The thermal death point in relation to time of typical thermo- 
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(9) Bitting, A. W. 
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(10) 1912. The canning of foods. U. S. Dept. Agr., Bur. Chem. Bui. 
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(11) 1915. Methods followed in the commercial canning of foods. U. S. 
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(12) 1915. Preliminary bulletin on canning. Research Lab. National Can- 
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(13) 1917. Canned foods. U. S. Dept. Com., Bur. For. and Dom. Com., Misc. 
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(14) , and Bitting, K. G. 
[1916] Canning and how to used canned foods. Ed. 3. 191 p., illus. 
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(15) 1917. Bacteriological examination of canned foods. Research Lab. 
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(16) Blunt, Kathaeine, and Otis, Floeence A. 
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(17) Bodinus. 
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