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Quality and Stability of Canned Meats: A Symposium Sponsored by the Quartermaster Food and Container Institute for the Armed Forces, Quartermaster Research and Development Command, U.S. Army Quartermaster Corps, Palmer House, Chicago, March 31 - April 1, 1953

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Quality and Stability of Canned Meats

A Symposium Sponsored by the Quartermaster Food and Container Institute for the Armed Forces, Quartermaster Research and Development Command, U.S. Army Quartermaster Corps, Palmer House, Chicago, March 31 - April 1, 1953 (1954)
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Suggested Citation

National Research Council. 1954. Quality and Stability of Canned Meats: A Symposium Sponsored by the Quartermaster Food and Container Institute for the Armed Forces, Quartermaster Research and Development Command, U.S. Army Quartermaster Corps, Palmer House, Chicago, March 31 - April 1, 1953. Washington, DC: The National Academies Press. https://doi.org/10.17226/18630.

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Publication Info

145 pages | 5 x 9
DOI: https://doi.org/10.17226/18630
Contents

Table of Contents

skim chapter
Front Matter i-vi
INTRODUCTION 1-3
MICROBIOLOGICAL FACTORS AFFECTING CANNED MEATS 4-37
MODE AND RATE OF HEAT TRANSFER IN CANNED MEATS 38-139
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