HOME CANNING OF FOOD: EFFECT OF A HIGHER PROCESS...

HOME CANNING OF FOOD: EFFECT OF A HIGHER PROCESS TEMPERATURE (250°F) ON THE SAFETY OF LOW-ACID FOODS

KAREN LARSON NORUSIUEN, DAVID R. THOMPSON, ISABEL D. WOLF, EDMUND A. ZOTTOLA

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Volume:

Year:

1978

Language:

english

Pages:

DOI:

10.1111/j.1365-2621.1978.tb07402.x

File:

PDF, 464 KB

english, 1978

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