[Processing of raw salted meats and microbiological disadvantages. 1: Raw sausages]
1986
Hechelmann, H.G.
AGROVOC Keywords
Bibliographic information
Pagination
pp. 2176-2183
Other Subjects
Hygiene de la viande; Cured meats; Jamon; Viande salee
Language
Italian
1988-08-15
AGRIS AP
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