Factors Affecting Quality of Prepackaged Meat IV. Microbiological Studies. C. Effects of Initial Bacteria Count,Kind of Meat,Storage Time,Storage Temperature,Antiosxidants, and Antibiotica on the Rate of Bacterial Gowth in Packged
Material type:
TextPublication details: December 1958Description: 654
In:
Food Technology
| Item type | Current library | Call number | Vol info | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|
Journal Articles
|
BCAS Library | 12;12 | Available | JA06627 |
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