An edition of Méthode de traitement des fruits, des légumes, de la viande, et du poisson (1920)

Méthode de traitement des fruits, des légumes, de la viande, et du poisson

by Frants P. Lund

Méthode de traitement des fruits, des légum ...

Frants P. Lund, Frants P. Lund

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December 4, 2010 | History

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An edition of Méthode de traitement des fruits, des légumes, de la viande, et du poisson (1920)

Méthode de traitement des fruits, des légumes, de la viande, et du poisson

Edition	Availability
1 Méthode de traitement des fruits, des légumes, de la viande, et du poisson 1920, Ministère de l'agriculture in French	aaaa Not in Library

Book Details

Edition Notes

At head of title: Conserves de ménage et séchage.
Probably a revision of two of the author's earlier works: Home canning of meats and sea foods with the steam-pressure canner. Washington : G.P.O., 1918 ; Drying vegetables and fruits for home use. Washington : G.P.O., 1919.
Source: Gift of A.W. Bitting, presented in memory of Katherine Golden Bitting, Oct. 6, 1939.

Published in: [Paris]
Other Titles: Conserves de ménage et séchage.

Classifications

Dewey Decimal Class: 641.4/2
Library of Congress: TX601 .L86 1920

The Physical Object

Pagination: 54 p. :
Number of pages: 54

ID Numbers

Open Library: OL2125033M
LCCN: 88185416

Source records

Library of Congress MARC record

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Food Preservation in FRENCH from C. A. Currie
Food Preservation in FRENCH from C. A. Currie

History

Created December 10, 2009
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December 4, 2010	Edited by Open Library Bot	Added subjects from MARC records.
December 10, 2009	Created by WorkBot	add works page

Méthode de traitement des fruits, des légumes, de la viande, et du poisson

by Frants P. Lund