MICROBIAL STABILIZATION OF INTERMEDIATE MOISTURE FOOD SURFACES I. CONTROL OF SURFACE PRESERVATIVE CONCENTRATION
Author:
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.1985.tb00711.x/fullpdf
Reference16 articles.
1. A Method for Decreasing Sampling Variance in Bacteriological Analyses of Meat Surfaces1,2
2. Intrinsic Bacteria in Meat
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