Bacterial Flora Associated with Rapid-Processed Ham
- 1 November 1966
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 31 (6) , 988-993
- https://doi.org/10.1111/j.1365-2621.1966.tb03281.x
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
- Incidence of Putrefactive Anaerobic Spores in MeataJournal of Food Science, 1964
- Post‐Mortem Changes in Chilled and Frozen MuscleJournal of Food Science, 1963
- Development and Application of an Apparatus for Continuous Measurement of Muscle Extensibility and Elasticity Before and During Rigor Mortisa,a,bJournal of Food Science, 1962
- The Action of Salts and other Substances Used in the Curing of Bacon and HamBritish Journal of Nutrition, 1947