The control and evaluation of spoilage *
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1971.tb01610.x/fullpdf
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2. LIPOLYTIC ACTIVITY OF MICROORGANISMS AT LOW AND INTERMEDIATE TEMPERATURES. I. ACTION OF PSEUDOMONAS FLUORESCENS ON LARD
3. Microbiological Implications in the Handling, Slaughtering, and Dressing of Meat Animals
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