Effect of Storage Temperature, Time, and Method of Slicing on Microbial Population and White Film Development in Vacuum Packaged, Dry‐Cured Ham Slices
- 1 July 1989
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 54 (4) , 871-873
- https://doi.org/10.1111/j.1365-2621.1989.tb07902.x
Abstract
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