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Changes taking place during the spoilage of tomatoes : with methods for detecting spoilage in tomato products
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Author(s):
Bacon, Raymond Foss
-
Dunbar, P. B.
Publication Date:
1911.
Publisher(s):
Govt. print. off.]
Contributor(s):
Biodiversity Heritage Library
Collection(s):
Biodiversity Heritage Library
Category:
Technology and Applied Science
Subject(s):
Tomatoes--Microbiology. , Food spoilage.
Call Number:
664/.805642
Keywords:
Tomatoes Microbiology. Food spoilage.
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Other releases from the Author
Two new pieces of chemical apparatus. I. Apparatus for the continuous extraction of liquids with immiscible solvents lighter than water. II. Apparatus for quantitative reactions which depend on the measurement of an evolved gas.
Author(s):
Bacon, Raymond Foss
,
Dunbar, P. G.
Tin salts in canned foods of low acid content with special reference to canned shrimp.
Author(s):
Bacon, Raymond Foss
,
Bigelow, Willard Dell.
Determination of malic acid.
Author(s):
Bacon, Raymond Foss
,
Dunbar, P. B.
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