Principles and methods for establishing thermal processes for canned foods. : (Principes et méthodes pour l'établissement des barèmes de stérilisation des conserves alimentaires) / [by] Henri Cheftel and Georges Thomas. Translated from the French [by D. Ben Yaakov]

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Bibliographic Details
Main Author:	Cheftel, Henri
Corporate Author:	Etablissements J.J. Carnaud et forges de Basse-Indre. Laboratoire de recherches
Other Authors:	Thomas, Georges (Chemist)
Other title:	Principes et méthodes pour l'établissement des barèmes de stérilisation des conserves alimentaires. English.
Format:	Government Document Book
Language:	English French
Published:	Jerusalem : Israel Program for Scientific Translations; (available from the Office of Technical Services, U.S. Dept. of Commerce, Washington], 1965.
Subjects:	Canning and preserving.

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Call Number:	A 1.2:TT 65-50070
A 1.2:TT 65-50070	Available Place a Hold