STAPHYLOCOCCI AND SALMONELLA CONTROL IN FOODS IV. EFFECT OF COOKING BAKERY CUSTARDS

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

• Book ID: 108790322
• Publisher: Institute of Food Technologists
• Year: 1942
• Tongue: English
• Weight: 190 KB
• Volume: 7
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1942.tb17234.x