A study of the quality and bacterial content of home canned peas as affected by varied methods and periods of processing

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dc.contributor.authorEvans, Mary Estheren
dc.date.accessioned2015-05-12T20:43:47Z
dc.date.available2015-05-12T20:43:47Z
dc.date.issued1933en
dc.identifier.urihttps://scholarworks.montana.edu/handle/1/5089en
dc.language.isoenen
dc.publisherMontana State University - Bozeman, College of Education, Health & Human Developmenten
dc.rights.holderCopyright 1933 by Mary Esther Evansen
dc.subject.lcshPeasen
dc.subject.lcshCanning and preservingen
dc.titleA study of the quality and bacterial content of home canned peas as affected by varied methods and periods of processingen
dc.typeThesisen
thesis.catalog.ckey262929en
thesis.degree.departmentHome Economics.en
thesis.degree.genreThesisen
thesis.degree.nameMSen
thesis.format.extentfirstpage1en
thesis.format.extentlastpage61en

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