Home Preservation of Food: Preservation of Foods With Salt or Vinegar

Home Preservation of Food: Preservation of Foods With Salt or Vinegar

This item was digitized as part of the Million Books Project led by Carnegie Mellon University and supported by grants from the National Science Foundation (NSF). Cornell University coordinated the participation of land-grant and agricultural libraries in providing historical agricultural informatio...

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Bibliographic Details
Main Authors: Brown, Frances L., Picard, Olive G.
Language:en_US
Published: College of Agriculture, University of Arizona (Tucson, AZ) 1936
Subjects:
Food > Preservation.
Food preservatives.
Salt.
Vinegar.
Online Access:http://hdl.handle.net/10150/312161
id ndltd-arizona.edu-oai-arizona.openrepository.com-10150-312161
record_format oai_dc
spelling ndltd-arizona.edu-oai-arizona.openrepository.com-10150-3121612015-10-23T05:30:00Z Home Preservation of Food: Preservation of Foods With Salt or Vinegar Brown, Frances L. Picard, Olive G. Food -- Preservation. Food preservatives. Salt. Vinegar. This item was digitized as part of the Million Books Project led by Carnegie Mellon University and supported by grants from the National Science Foundation (NSF). Cornell University coordinated the participation of land-grant and agricultural libraries in providing historical agricultural information for the digitization project; the University of Arizona Libraries, the College of Agriculture and Life Sciences, and the Office of Arid Lands Studies collaborated in the selection and provision of material for the digitization project. 1936-04 text Book http://hdl.handle.net/10150/312161 20831570 en_US University of Arizona Extension Circular 96 College of Agriculture, University of Arizona (Tucson, AZ) CALS Publications Archive. The University of Arizona.
collection NDLTD
language en_US
sources NDLTD
topic Food -- Preservation.
Food preservatives.
Salt.
Vinegar.
spellingShingle Food -- Preservation.
Food preservatives.
Salt.
Vinegar.
Brown, Frances L.
Picard, Olive G.
Home Preservation of Food: Preservation of Foods With Salt or Vinegar
description This item was digitized as part of the Million Books Project led by Carnegie Mellon University and supported by grants from the National Science Foundation (NSF). Cornell University coordinated the participation of land-grant and agricultural libraries in providing historical agricultural information for the digitization project; the University of Arizona Libraries, the College of Agriculture and Life Sciences, and the Office of Arid Lands Studies collaborated in the selection and provision of material for the digitization project.
author Brown, Frances L.
Picard, Olive G.
author_facet Brown, Frances L.
Picard, Olive G.
author_sort Brown, Frances L.
title Home Preservation of Food: Preservation of Foods With Salt or Vinegar
title_short Home Preservation of Food: Preservation of Foods With Salt or Vinegar
title_full Home Preservation of Food: Preservation of Foods With Salt or Vinegar
title_fullStr Home Preservation of Food: Preservation of Foods With Salt or Vinegar
title_full_unstemmed Home Preservation of Food: Preservation of Foods With Salt or Vinegar
title_sort home preservation of food: preservation of foods with salt or vinegar
publisher College of Agriculture, University of Arizona (Tucson, AZ)
publishDate 1936
url http://hdl.handle.net/10150/312161
work_keys_str_mv AT brownfrancesl homepreservationoffoodpreservationoffoodswithsaltorvinegar
AT picardoliveg homepreservationoffoodpreservationoffoodswithsaltorvinegar
_version_ 1718106500382064640

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