Factors controlling the growth of Clostridium botulinum types A and B in pasteurized cured meats IV. The effect of pig breed, cut and batch of pork

✍ Scribed by ANGELA M. GIBSON; T. A. ROBERTS; A. ROBINSON

• Book ID: 108805237
• Publisher: John Wiley and Sons
• Year: 2007
• Tongue: English
• Weight: 550 KB
• Volume: 17
• Category: Article
• ISSN: 0950-5423
• DOI: 10.1111/j.1365-2621.1982.tb00203.x