Langlois, B E <br/><br/>
Microflora of fresh and dry-cured hams as affected by fresh ham storage.  [electronic resource] 

 -  Journal of animal science  Mar 1974 
 - 525-31 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0021-8812 
<br/><br/><label>Standard No.: </label>10.2527/jas1974.383525x  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Bacteria--isolation & purification<br/>Clostridium perfringens--isolation & purification<br/>Escherichia coli--isolation & purification<br/>Food Microbiology<br/>Food Preservation<br/>Hydrogen-Ion Concentration<br/>Lactobacillus--isolation & purification<br/>Meat<br/>Salmonella--isolation & purification<br/>Staphylococcus--isolation & purification<br/>Streptococcus--isolation & purification<br/>Swine<br/>Temperature<br/>Time Factors