BACTERIOLOGICAL STUDIES RELATING TO THERMAL PROCESSING OF CANNED MEATS : III. INFLUENCE OF MEAT-CURING AGENTS UPON GROWTH OF A PUTREFACTIVE ANAEROBIC BACTERIUM IN HEAT-PROCESSED MEAT

✍ Scribed by C. R. STUMBO; C. E. GROSS; C. VINTON

• Book ID: 108790517
• Publisher: Institute of Food Technologists
• Year: 1945
• Tongue: English
• Weight: 292 KB
• Volume: 10
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1945.tb16170.x