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dc.contributor.authorBellinger, Fredericken_US
dc.contributor.authorKethley, Thomas Williamen_US
dc.contributor.authorCown, W. B.en_US
dc.date.accessioned2011-10-06T11:30:22Z
dc.date.available2011-10-06T11:30:22Z
dc.date.issued1948en_US
dc.identifier.other326787en_US
dc.identifier.urihttp://hdl.handle.net/1853/41780
dc.descriptionIssued as Progress report no. 19-20, 23-24, Project no. 98en_US
dc.publisherGeorgia Institute of Technologyen_US
dc.relation.ispartofseriesEngineering Experiment Station ; Project no. 98en_US
dc.subject.lcshFood Preservationen_US
dc.subject.lcshColor of fooden_US
dc.titleFood preservationen_US
dc.typeTechnical Reporten_US
dc.contributor.corporatenameGeorgia Institute of Technology. Office of Sponsored Programsen_US
dc.contributor.corporatenameGeorgia Institute of Technology. Engineering Experiment Stationen_US
dc.contributor.corporatenameGeorgia Institute of Technology. Office of Sponsored Programs


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