Managerial strategies in canning industries: A case study of early twentieth century Portugal

Business History, Vol, 51 Issue 1, p45-58

Report of the Committee to whom was Referred the Correspondence between Mr. Monroe and Mr. Canning, and between Mr. Madison and Mr. Rose, relative to the attacked of Chesapeake : and also a communication from the President of the United States of the 30 March last, with a letter from Mr. Erskine to the Secretary of State, and a letter from M. Champagny to Gen. Armstrong.--

April 16, 1808. Printed by Order of the Senate.

Correspondence between Mr. Monroe and Mr. Canning and between Mr. Madison and Mr. Rose

Full Title: Report of the Committee to whom was Referred the Correspondence between Mr. Monroe and Mr. Canning, and between Mr. Madison and Mr. Rose, relative to the attack on the Chesapeake : and also a communication from the President of the United States of the 30 March last, with a letter from Mr. Erskine to the Secretary of State, and a letter from M. Champagny to Gen. Armstrong Printed by R. C. Weightman

Studies On Canning Of Oyster

The study was undertaken with the aim to study the variation of different components in the drip/liquid and meat sampled at different stages of processing. The fresiand the frozen oyster meat were canned in Tin and in Aluminium cans. Various media like brine, oil, tomato sauce and wine were used. Observations were made physically and chemically for the drip/liquids and the meat at different stages of processing. The chemical analysis were made for certain nutritional and mineral components