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Effect of Storage Temperature, Time, and Method of Slicing on Microbial Population and White Film Development in Vacuum Packaged, Dry-Cured Ham Slices
J.D. KEMP, B.E. LANGLOIS, K. AKERS, D.K. AARONVolume:
54
Year:
1989
Language:
english
Pages:
3
DOI:
10.1111/j.1365-2621.1989.tb07902.x
File:
PDF, 345 KB
english, 1989