. Discoloration in canned lobsters. Lobsters; Canning and preserving; Acid-base equilibrium. Firs IxiSi/ejtljri Insijeotlui: I. First lusiieutlun t i^trcttlui. o odcouu Xjidyectluxi Ihlra limiieatl^ii Fourth Iiiapeutlon inis filot sftuwa ( tne oprlng paojt Inspeotlun data oil ^eneraJ. ajjpearcuioe jr tiie meat wltn normal atiu aaju8t«a values acooroliig to tne iey. ( meimal unnnBeaa m iillt^t i^B Markaa sisculuratlou. Ulaoolaratlou. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and app

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. Discoloration in canned lobsters. Lobsters; Canning and preserving; Acid-base equilibrium. Firs IxiSi/ejtljri Insijeotlui: I. First lusiieutlun t i^trcttlui. o odcouu Xjidyectluxi Ihlra limiieatl^ii Fourth Iiiapeutlon inis filot sftuwa ( tne oprlng paojt Inspeotlun data oil ^eneraJ. ajjpearcuioe jr tiie meat wltn normal atiu aaju8t«a values acooroliig to tne iey. ( meimal unnnBeaa m iillt^t i^B Markaa sisculuratlou. Ulaoolaratlou. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Hood, E. G.

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Photo credit: © Paul Fearn / Alamy / Afripics
License: Licensed
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Keywords: ., bookcentury1900, bookdecade1920, booksubjectcanning, bookyear1922