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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College of Agriculture, University of Arizona (Tucson, AZ)
1936
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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 |