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dc.coverage.spatialTexas
dc.creatorLeverenz, Winifred J.
dc.creatorWilliams, O. B.
dc.date.accessioned2016-06-03T16:11:52Z
dc.date.available2016-06-03T16:11:52Z
dc.date.issued1945
dc.identifier.urihttp://hdl.handle.net/1969.1/156671
dc.description16pg;
dc.languageen_us
dc.publisherTexas Agricultural Extension Service
dc.relation.ispartofBulletin / Texas Agricultural Extension Service; no. 139.en
dc.subjectleakage
dc.subjectunderprocessing
dc.titleSome Important Factors Causing Spoilage an Poor Quality in Home Canned Foods.
dc.typeArticleen
dc.subject.nalthome food preservation
dc.subject.naltcanning
dc.subject.naltfood spoilage
dc.subject.naltenzymes
dc.subject.naltmicroorganisms
dc.subject.naltfood processing
dc.subject.naltheat tolerance
dc.subject.naltacidity
dc.subject.naltbacteria


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