Effect of Storage Temperature, Time, and Method of Slicing on Microbial Population and White Film Development in Vacuum Packaged, Dry-Cured Ham Slices

✍ Scribed by J.D. KEMP; B.E. LANGLOIS; K. AKERS; D.K. AARON

• Book ID: 108814205
• Publisher: Institute of Food Technologists
• Year: 1989
• Tongue: English
• Weight: 345 KB
• Volume: 54
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1989.tb07902.x