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Food in the House Refrigerator


by Jean Broadhurst & May B. Van Arsdale 1924

This paper is the outgrowth of an effort to determine more definitely the actual conditions prevailing in ordinary house refrigerators. In the experimental work described, special consideration was given (1) to the range and constancy of the main factors, temperature and humidity, in three different types of refrigerators (indicated below as A, B, and C), and (2) to the related variations in the bacterial content of foods under known temperature and humidity conditions.


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Cite This Article as: Teachers College Record Volume 26 Number 3, 1924, p. 230-245
http://www.tcrecord.org ID Number: 5969, Date Accessed: 12/13/2017 9:42:42 PM

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  • Jean Broadhurst


  • May Van Arsdale


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