A bacteriological study of ham souring

by Charles Neil McBryde

Language

en

Duration

~2 hours (156K characters)

Credits

Charlene Taylor, Les Galloway and the Online Distributed Proofreading Team at https://www.pgdp.net (This file was produced from images generously made available by The Internet Archive/American Libraries.)

Publisher of text edition

Project Gutenberg

Original publisher

United States: Government Printing Office, 1911.

Content