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BACTERIAL-FLORA OF PREFROZEN DRY-CURED HAM AT 3 PROCESSING TIME PERIODS AND ITS RELATIONSHIP TO QUALITY

被引：14
作者：
GRAHAM, PP
BLUMER, TN
机构：
来源：
JOURNAL OF MILK AND FOOD TECHNOLOGY | 1971年 / 34卷 / 12期
关键词：
D O I：
10.4315/0022-2747-34.12.586
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
引用
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页码：586 / &
相关论文
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