[Microbiology and biochemistry of saline solutions and microbiology of ham to be cooked]
Arch Vet Ital
.
1968 Dec 31;19(6):401-23.
[Article in Italian]
Authors
C Cantoni
,
M A Bianchi
,
S D'Aubert
,
P Renon
PMID:
5733967
No abstract available
MeSH terms
Food Microbiology*
Food Preservation*
Meat*
Sodium Chloride*
Substances
Sodium Chloride