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The Canning of foods : A description of the methods followed in commercial canning


Author:
Bitting, A. W. (Arvill Wayne), United States, Bureau of Chemistry., and Department of Agriculture.
Year:
0000
Subject:
Canning and preserving
Format:
1 online resource (77 pages : tables)
Language:
English
Publisher:
U.S. Dept. of Agriculture, Bureau of Chemistry
Series:
Bulletin (United States. Bureau of Chemistry) ; no. 151
Collection:
Historical Dietary Guidance Digital Collection
Permanent URL:
https://archive.org/details/canningoffoodsde15bitt