Differences in microbial growth in the surface layer and at the centre of vacuum-packed cooked ring sausages
- 1 March 1987
- journal article
- research article
- Published by Elsevier in International Journal of Food Microbiology
- Vol. 4 (2) , 105-110
- https://doi.org/10.1016/0168-1605(87)90016-x
Abstract
No abstract availableThis publication has 12 references indexed in Scilit:
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