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Principles and methods for establishing thermal processes for canned foods. : [Principes et methodes pour l'etablissement des baremes de sterilisation des conserves alimentaires] / [by] Henri Cheftel, Georges Thomas. Translated from the French [by D. Ben Yaakov]

By: Cheftel, Henri.
Contributor(s): Thomas, Georges | Etablissements J. J. Carnaud et forges de Basse-Indre Laboratoire de recherches.
Material type: materialTypeLabelBookSeries: Etablissements J.- J.Carnaud et Forges de Basse-Indre Laboratoire de Recherches, Bulletin no.14. Publisher: Jerusalem : Israel Program for Scientific Translations; (available from the Office of Technical Services, U.S. Dept. of Commerce, Washington], 1965Description: v, 78 p. : ill. ; 25 cm.Call number: 664.0282 CHE Subject(s): Canning and preserving | Canned foods | Food -- Preservation
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664.0282 CHE (Browse shelf) 1 Available 1000007091

Originally published as Bulletin 14, Etablissements J. J. Carnaud et forges de Basse-Indre, laboratoire de recherches.

Bibliography: p. 69-78.

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