Microbiology of meat curing. III. Some microbiological and related technological aspects in the manufacture of fermented sausages (Q42694427)
Jump to navigation
Jump to search
scientific article published on March 1961
Language | Label | Description | Also known as |
---|---|---|---|
English | Microbiology of meat curing. III. Some microbiological and related technological aspects in the manufacture of fermented sausages |
scientific article published on March 1961 |
Statements
Microbiology of meat curing. III. Some microbiological and related technological aspects in the manufacture of fermented sausages (English)
DEIBEL RH
NIVEN CF Jr