A REVIEW OF THE BACTERIOLOGY OF FRESH MARINE-FISHERY PRODUCTS
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1937.tb16503.x/fullpdf
Reference62 articles.
1. R. H. Bedford, 1932 . Salt as a control of bacterial decomposition of halibut. Bul. 29. The Biological Board of Canada, Ottawa.
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