Sauer-kraut. Relation of temperature to rate and type of fermentation and to quality of commercial sauerkraut [with list of literature cited]; by H. B. Parmele, E. B. Fred, W. H. Peterson, J. E. McConkie, and W. E. Vaughn.
Publication Title:
Sauer-kraut. Relation of temperature to rate and type of fermentation and to quality of commercial sauerkraut [with list of literature cited]; by H. B. Parmele, E. B. Fred, W. H. Peterson, J. E. McConkie, and W. E. Vaughn.
Display Title:
Sauer-kraut. Relation of temperature to rate and type of fermentation and to quality of commercial sauerkraut [with list of literature cited]; by H. B. Parmele, E. B. Fred, W. H. Peterson, J. E. McConkie, and W. E. Vaughn.
Corporate Agency Authors:
Agricultural Department
Sort Author:
Agricultural Department
Authors:
Parmele, H. B., Fred, E. B., Peterson, W. H., McConkie, J. E., and Vaughn, W. E.
Date:
1928
Publish Date ISO Format:
1928-01-01T00:00:00Z
Publication Start:
19280101
Publication End:
19281231
Corporate/Agency Author:
Agricultural Department
Publication month:
13
Publication year:
1928
SuDoc number:
A 1.23/a:Sa 85/3
Description:
cover-title, p. 1021-38, il.
Notes:
[From Journal of agricultural research, v. 85, no. 11, Dec. 1, 1927.]
Notes:
[From Journal of agricultural research, v. 85, no. 11, Dec. 1, 1927.] † Distribution Made by Issuing Office.