Causes of fermentation in canned vegetables

Files

KSUL0001ThesesSR1908JustinEB.pdf (18.63 MB)

Date

Authors

Justin, Edith B.

Abstract

Introduction: When one thinks of the number of people who depend upon canned products for the greater part of their vegetable supply and of the immense amount of labor and capital expended each year in the canning industry, one my readily see the importance of having the vegetables canned in such a manner that the consumer may receive them in perfect condition.

Description

Citation: Justin, Edith B. Causes of fermentation in canned vegetables. Senior thesis, Kansas State Agricultural College, 1908.

Keywords

Fermentation, Vegetables, Food, Graduating theses, Senior theses

URI

https://hdl.handle.net/2097/41974

Collections

Graduating Theses 1893-1927

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Except where otherwise noted, this item's license is described as The organization that has made the Item available believes that the Item is in the Public Domain under the laws of the United States, but a determination was not made as to its copyright status under the copyright laws of other countries. The Item may not be in the Public Domain under the laws of other countries. Please refer to the organization that has made the Item available for more information.