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  1. 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  
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