Home-Canning of Food: Effect of a Higher Process Temperature (121°C) on the Quality of Low-Acid Foods : A Research Note
HARRIS N. LAZARIDIS, EUGENE H. SANDERVolume:
53
Year:
1988
Language:
english
DOI:
10.1111/j.1365-2621.1988.tb09007.x
File:
PDF, 250 KB
english, 1988