The Influence of Low Level Gamma Irradiation,Antibiotic Treatment,Storage Temperature and Vacuum Packaging on Flavor and Bacterial Changes in Cured Bacon
Material type: TextPublication details: February 1960Description: 92 In: Food TechnologyItem type | Current library | Call number | Vol info | Status | Date due | Barcode |
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Journal Articles | BCAS Library | 14;2 | Available | JA06150 |
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