Microflora of fresh and dry-cured hams as affected by fresh ham storage. [electronic resource]
Producer: 19740531Description: 525-31 p. digitalISSN:- 0021-8812
- Animals
- Bacteria -- isolation & purification
- Clostridium perfringens -- isolation & purification
- Escherichia coli -- isolation & purification
- Food Microbiology
- Food Preservation
- Hydrogen-Ion Concentration
- Lactobacillus -- isolation & purification
- Meat
- Salmonella -- isolation & purification
- Staphylococcus -- isolation & purification
- Streptococcus -- isolation & purification
- Swine
- Temperature
- Time Factors
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Publication Type: Journal Article
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