Effect of calcium chloride on firmness of some canned products and on their content of ascorbic acid
dc.contributor.author | Erikson, S E | |
dc.contributor.author | Boyden, R E | |
dc.date.accessioned | 2015-06-18T05:31:04Z | |
dc.date.available | 2015-06-18T05:31:04Z | |
dc.date.issued | 1947 | |
dc.identifier.citation | 12 p | |
dc.identifier.uri | http://hdl.handle.net/10973/36175 | |
dc.publisher | Kentucky Agricultural Experiment Station, University of Kentucky, Lexington | |
dc.title | Effect of calcium chloride on firmness of some canned products and on their content of ascorbic acid | |
dc.type | Book | |
dc.subject.cc | FJ37:950dE12271/H7 | |
dc.identifier.accno | GIPE038126 |
Files in this item
This item appears in the following Collection(s)
-
GIPE Digitised Books [22600]