STAPHYLOCOCCI AND SALMONELLA CONTROL IN FOODS I. EFFECT OF ULTRA-VIOLET RADIATION AND OZONE ON BAKERY CUSTARD AND CREAM FILLINGS

✍ Scribed by WILLIAM H. CATHCART; RICHARD E. RYBERG; ALBERT MERZ

• Book ID: 108790312
• Publisher: Institute of Food Technologists
• Year: 1942
• Tongue: English
• Weight: 551 KB
• Volume: 7
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1942.tb17223.x