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A Comparison of Growth of Individual Meat Bacteria on the Lean and Fatty Tissue of Beef, Pork and Lamb

✍ Scribed by C. VANDERZANT; J. W. SAVELL; M. O. HANNA; V. POTLURI

Book ID: 108811322
Publisher: Institute of Food Technologists
Year: 1986
Tongue: English
Weight: 570 KB
Volume: 51
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1986.tb10822.x

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