✦ LIBER ✦
Changes in curing agents, microbial counts and volatile compounds during processing of green bacon using two different production technologies
✍ Scribed by Henrik J Andersen; Lars L Hinrichsen
- Publisher
- John Wiley and Sons
- Year
- 1995
- Tongue
- English
- Weight
- 890 KB
- Volume
- 68
- Category
- Article
- ISSN
- 0022-5142
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