✦ LIBER ✦
ROASTING TIME AND TEMPERATURE REQUIRED TO KILL FOOD POISONING MICROORGANISMS INTRODUCED EXPERIMENTALLY INTO STUFFING IN TURKEYS
✍ Scribed by A. G. CASTELLANI; RUTH R. CLARKE; MARGARET I. GIBSON; D. F. MEISNER
- Book ID
- 108794947
- Publisher
- Institute of Food Technologists
- Year
- 1953
- Tongue
- English
- Weight
- 527 KB
- Volume
- 18
- Category
- Article
- ISSN
- 0022-1147
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