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- catalog alternative "Principes et méthodes pour l'établissement des barèmes de stérilisation des conserves alimentaires. English".
- catalog contributor b3516910.
- catalog contributor b3516911.
- catalog contributor b3516912.
- catalog created "1965.".
- catalog date "1965".
- catalog date "1965.".
- catalog dateCopyrighted "1965.".
- catalog description "Bibliography: p. 69-78.".
- catalog extent "v, 78 p.".
- catalog hasFormat "Principles and methods for establishing thermal processes for canned foods.".
- catalog isFormatOf "Principles and methods for establishing thermal processes for canned foods.".
- catalog isPartOf "Carnaud, (J.J.) et Forges de Basse-Indre, laboratoire de recherches. Bulletin ; no. 14.".
- catalog issued "1965".
- catalog issued "1965.".
- catalog language "eng".
- catalog language "engfre".
- catalog publisher "Jerusalem, Israel Program for Scientific Translations; (available from the Office of Technical Services, U.S. Dept. of Commerce, Washington]".
- catalog relation "Principles and methods for establishing thermal processes for canned foods.".
- catalog subject "Canning and preserving.".
- catalog subject "Food Microbiology.".
- catalog subject "Food Preservation.".
- catalog subject "TX603 .C4613".
- catalog title "Principes et méthodes pour l'établissement des barèmes de stérilisation des conserves alimentaires. English".
- catalog title "Principles and methods for establishing thermal processes for canned foods. (Principes et méthodes pour l'établissement des barèmes de stérilisation des conserves alimentaires) [by] Henri Cheftel and Georges Thomas. Translated from the French [by D. Ben Yaakov]".
- catalog type "text".