Preservation of food in the home
| dc.creator | McDonald, May C. | |
| dc.creator.author | McDonald, May C. | |
| dc.date.accessioned | 2011-08-26T19:03:28Z | |
| dc.date.available | 2011-08-26T19:03:28Z | |
| dc.date.issued | 1916 | |
| dc.description | This bulletin describes the methods of preserving food in the home, a brief discussion will be given concerning the causes of spoliation; the conditions necessary for growth and development of the development of the destructive agent; and conditions which prevent or delay that growth and development. | en_US |
| dc.identifier.agNo | Bulletin 3 | |
| dc.identifier.uri | https://hdl.handle.net/10365/17614 | |
| dc.publisher | North Dakota State University | |
| dc.rights | NDSU Agriculture and University Extension: Creative Commons Licensing Deed (http://creativecommons.org/licenses/by-nc-sa/3.0/) | en_US |
| dc.source | Bulletin 3 | |
| dc.source | NDSU Extension | |
| dc.subject.lcsh | Food. | en_US |
| dc.subject.lcsh | Canning and preserving | en_US |
| dc.title | Preservation of food in the home | en_US |
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