HOME CANNING OF FOOD: EVALUATION OF CURRENT RECOMMENDED METHODS
- 1 November 1978
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 43 (6), 1731-1733
- https://doi.org/10.1111/j.1365-2621.1978.tb07401.x
Abstract
No abstract availableThis publication has 2 references indexed in Scilit:
- THE EVALUATION OF PROCESSING TIMES FOR RAW‐PACK CANNING OF SOME LOW‐ACID VEGETABLES AT HOMEJournal of Food Science, 1956
- HOME CANNING. II. DETERMINATION OF PROCESS TIMES FOR HOME‐CANNED FOODS1,2Journal of Food Science, 1945