Tin salts in canned foods of low acid content,
Add this to your Mendeley library Report an error

Title

Tin salts in canned foods of low acid content, with special reference to canned shrimp. By W.D. Bigelow and R.F. Bacon ...

Related Titles

Series: Circular (United States. Bureau of Chemistry) ; no. 79.

By



Genre

Book

Publication info

[Washington,Govt. print off.]1911.

Subjects

Canning and preserving , Tin compounds

DOI

http://dx.doi.org/10.5962/bhl.title.19961

Find in a local library

Title

Tin salts in canned foods of low acid content, with special reference to canned shrimp. By W.D. Bigelow and R.F. Bacon ...

Related Titles

Series: Circular (United States. Bureau of Chemistry) ; no. 79.

By

Bigelow, Willard Dell.
Bacon, Raymond Foss,

Genre

Book

Publication info

[Washington,Govt. print off.]1911.

Subjects

Canning and preserving , Tin compounds

Language

English

Identifiers:

LCCN: agr11001542
OCLC: 29735941

DOI

http://dx.doi.org/10.5962/bhl.title.19961

Find in a local library

Download MODS

<mods xmlns:xlink="http://www.w3.org/1999/xlink" version="3.0" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xmlns="http://www.loc.gov/mods/v3" xsi:schemaLocation="http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-0.xsd">
<titleInfo>
<title>Tin salts in canned foods of low acid content, with special reference to canned shrimp. By W.D. Bigelow and R.F. Bacon ...</title>
</titleInfo>
<name type="personal">
<namePart>Bacon, Raymond Foss,</namePart>
<namePart type="date">1880-1954</namePart>
</name>
<name type="personal">
<namePart>Bigelow, Willard Dell.</namePart>
</name>
<typeOfResource>text</typeOfResource>
<genre authority="marcgt">book</genre>
<originInfo>
<place>
<placeTerm type="text">[Washington,</placeTerm>
</place>
<publisher>Govt. print off.]</publisher>
<dateIssued>1911.</dateIssued>
<dateIssued encoding="marc" point="start">1911</dateIssued>
</originInfo>
<language>
<languageTerm authority="iso639-2b" type="text">English</languageTerm>
</language>
<subject>
<topic>Canning and preserving</topic>
</subject>
<subject>
<topic>Tin compounds</topic>
</subject>
<relatedItem type="series">
<titleInfo>
<title>Circular (United States. Bureau of Chemistry) ; no. 79.</title>
</titleInfo>
</relatedItem>
<identifier type="uri">http://www.biodiversitylibrary.org/bibliography/19961</identifier>
<identifier type="oclc">29735941</identifier>
<identifier type="lccn">agr11001542</identifier>
<recordInfo>
<recordContentSource authority="marcorg">Library, U.S. Dept. of Agriculture</recordContentSource>
</recordInfo>
</mods>

Download BibTeX citations

@book{bhl59825,
title = {Tin salts in canned foods of low acid content,},
copyright = {NOT_IN_COPYRIGHT},
url = {http://www.biodiversitylibrary.org/item/59825},
note = {http://www.biodiversitylibrary.org/bibliography/19961},
publisher = {[Washington,Govt. print off.]},
author = {Bigelow, Willard Dell. and Bacon, Raymond Foss,},
year = {},
pages = {14},
keywords = {Canning and preserving|Tin compounds|},
}

Download EndNote citations

%0 Book
%A Bigelow, Willard Dell.
%A Bacon, Raymond Foss,
%D 1911
%T Tin salts in canned foods of low acid content, with special reference to canned shrimp. By W.D. Bigelow and R.F. Bacon ...
%C [Washington,
%I Govt. print off.]
%! Tin salts in canned foods of low acid content,
%K Canning and preserving
%K Tin compounds
%G English
%U http://www.biodiversitylibrary.org/item/59825
%R 10.5962/bhl.title.19961