Effect of curing ingredients and procedures on the survival and growth of staphylococci in and on cured meats. (Q42692130)
Jump to navigation
Jump to search
scientific article published on November 1956
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Effect of curing ingredients and procedures on the survival and growth of staphylococci in and on cured meats. |
scientific article published on November 1956 |
Statements
Effect of curing ingredients and procedures on the survival and growth of staphylococci in and on cured meats (English)
J B EVANS
R V LECHOWICH
1 November 1956