Causes of fermentation in canned vegetables

dc.contributor.author	Justin, Edith B.
dc.date.accessioned	2022-01-19T17:05:39Z
dc.date.available	2022-01-19T17:05:39Z
dc.date.issued	1908
dc.date.published	1908
dc.description	Citation: Justin, Edith B. Causes of fermentation in canned vegetables. Senior thesis, Kansas State Agricultural College, 1908.
dc.description.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.
dc.identifier.uri	https://hdl.handle.net/2097/41974
dc.rights	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.
dc.rights.uri	https://rightsstatements.org/vocab/NoC-US/1.0/
dc.subject	Fermentation
dc.subject	Vegetables
dc.subject	Food
dc.subject	Graduating theses
dc.subject	Senior theses
dc.subject.AAT	Theses
dc.title	Causes of fermentation in canned vegetables
dc.type	Text

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