. Discoloration in canned lobsters. Lobsters; Canning and preserving; Acid-base equilibrium. -34- «a i ⢠O H 0O I © [ass O Si o o 1^ CO a (D â¢H § H o o ^l OS o H o o 14 (D O 00 o I I M ;* M M H M o OS a o © o <4 {« th. 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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Keywords: ., bookcentury1900, bookdecade1920, booksubjectcanning, bookyear1922
