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

Evans, Mary Esther2015-05-122015-05-121933https://scholarworks.montana.edu/handle/1/5089enPeasCanning and preservingA study of the quality and bacterial content of home canned peas as affected by varied methods and periods of processingThesisCopyright 1933 by Mary Esther Evans