BACTERIOLOGICAL STUDIES RELATING TO THERMAL PROCESSING OF CANNED MEATS : III. INFLUENCE OF MEAT-CURING AGENTS UPON GROWTH OF A PUTREFACTIVE ANAEROBIC BACTERIUM IN HEAT-PROCESSED MEAT
C. R. STUMBO, C. E. GROSS, C. VINTONVolume:
10
Year:
1945
Language:
english
Pages:
10
DOI:
10.1111/j.1365-2621.1945.tb16170.x
File:
PDF, 292 KB
english, 1945