Biodiversity Heritage Library
Subject "Tin compounds"
Tin salts in canned foods of low acid content, with special reference to canned shrimp.
By: Bigelow, Willard Dell. - Bacon, Raymond Foss,
Publication info: [Washington,Govt. print off.]1911.
Holding Institution: University of California Libraries (archive.org)
Subjects: Canning and preserving Tin compounds