Book ReviewsScientific Books

Bacteriology applied to the Canning and Preserving of Food Products

See allHide authors and affiliations

Science  09 Feb 1900:
Vol. 11, Issue 267, pp. 225-226
DOI: 10.1126/science.11.267.225

This is a PDF-only article. The first page of the PDF of this article appears below.

PDF extract preview