Canning of meat, fish, and fowl, and jelly making. Canning Club Project : Division IV Public Deposited

http://ir.library.oregonstate.edu/concern/technical_reports/1v53k242j

Reprinted October 1940. . Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog:  http://extension.oregonstate.edu/catalog

Descriptions

Attribute NameValues
Creator
Resource Type
Date Available
Date Issued
Non-Academic Affiliation
Series
Keyword
Rights Statement
Publisher
Peer Reviewed
Language
Digitization Specifications
  • File scanned at 300 ppi (Monochrome) using ScandAll PRO 1.8.1 on a Fi-6670 in PDF format. CVista PdfCompressor 4.0 was used for pdf compression and textual OCR.
Replaces
Additional Information
  • description.provenance : Submitted by Tamera Ontko (toscannerosu@gmail.com) on 2012-01-09T21:13:03Z No. of bitstreams: 1 ClubSeriesJ-24.pdf: 60758 bytes, checksum: dc79344544501f878cd2f0a67353114a (MD5)
  • description.provenance : Approved for entry into archive by Patricia Black(patricia.black@oregonstate.edu) on 2012-01-10T16:34:17Z (GMT) No. of bitstreams: 1 ClubSeriesJ-24.pdf: 60758 bytes, checksum: dc79344544501f878cd2f0a67353114a (MD5)
  • description.provenance : Made available in DSpace on 2012-01-10T16:34:17Z (GMT). No. of bitstreams: 1 ClubSeriesJ-24.pdf: 60758 bytes, checksum: dc79344544501f878cd2f0a67353114a (MD5) Previous issue date: 1939

Relationships

In Administrative Set:
Last modified: 10/26/2017

Downloadable Content

Download PDF
Citations:

EndNote | Zotero | Mendeley

Items