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

Auteur(s): Bacon, Raymond Foss - Bigelow, Willard Dell.
Éditeur(s): Govt. print off.]
Contributeur(s): Biodiversity Heritage Library
Collection(s): Biodiversity Heritage Library
Catégorie: Others
Le sujet(s): Canning and preserving. , Tin compounds.

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