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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. ZOTTOLAVolume:
43
Year:
1978
Language:
english
Pages:
4
DOI:
10.1111/j.1365-2621.1978.tb07402.x
File:
PDF, 464 KB
english, 1978