The Influence of Low Level Gamma Irradiation,Antibiotic Treatment,Storage Temperature and Vacuum Packaging on Flavor and Bacterial Changes in Cured Bacon
W L Brown
The Influence of Low Level Gamma Irradiation,Antibiotic Treatment,Storage Temperature and Vacuum Packaging on Flavor and Bacterial Changes in Cured Bacon - February 1960 - 92
The Influence of Low Level Gamma Irradiation,Antibiotic Treatment,Storage Temperature and Vacuum Packaging on Flavor and Bacterial Changes in Cured Bacon - February 1960 - 92