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The use of smoke in the preparation of smoked haddock with particular reference to the significance of formaldehyde

No description available.
Identiferoai:union.ndltd.org:UMASS/oai:scholarworks.umass.edu:theses-2710
Date01 January 1932
CreatorsGriffiths, Francis P.
PublisherScholarWorks@UMass Amherst
Source SetsUniversity of Massachusetts, Amherst
Detected LanguageEnglish
Typetext
Formatapplication/pdf
SourceMasters Theses 1911 - February 2014

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