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Tin salts in canned foods of low acid content with special reference to canned shrimp.

Author(s): Bacon, Raymond Foss - Bigelow, Willard Dell.
Publisher(s): Govt. print off.]
Contributor(s): Biodiversity Heritage Library
Collection(s): Biodiversity Heritage Library
Category: Others
Subject(s): Canning and preserving. , Tin compounds.

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