Salt, Moisture and Aging Time Effects on the Viability of Trichinella spiralis in Pork Hams and Shoulders
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1968.tb03641.x/fullpdf
Reference8 articles.
1. W. E. Hunt, W. C. Suplee, D. Meade, and B. C. Carmichael, 1939 . Qualities of hams and rapidity of aging as affected by curing and aging conditions and processes . Bull. 428, Maryland Agr. Expt. Sta.
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