Author:
BARAN W. L.,STEVENSON K. E.
Reference22 articles.
1. The Use of Fowl for Convenience Items
2. Production of a Dry Fermented Turkey Sausage
3. W. L. Baran, and K. E. Stevenson, 1973 . Survival of selected pathogens during processing of fermented turkey sausage. Presented at the 33rd Annual Meeting of the Institute of Food Technologists , Miami Beach, Fla., June 10-13.
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