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A complete course in canning: being a thorough exposition of the best practical methods of hermetically sealing canned food, preserving fruits and vegetables, and the marking of condiments, flavors and specialties

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Bibliographic Details
Format:	Book
Language:	English
Published:	Baltimore The Canning Trade 1958
Edition:	8a. ed
Subjects:	TECNOLOGIA DE ALIMENTOS Conservación de los alimentos ELABORACION DE ALIMENTOS Alimentos LATAS Contenedores PECES Frutas Carne Zumos de frutas
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