A study of the heat processing of meats with special reference to the protective effect of fat on the heat-liability of microorganisms, to obtain informations for use in producing improved canned meat products
1970
Prändl, O.
AGROVOC关键词
书目信息
出版者
Dept. of Meat Hygiene, Meat Technology and Food Science
语言
英语
注释
Includes bibliographical references (leaves 60-65).
类型
Text; Monographic; Bibliography
团体作者
Vienna (Austria). Tierärztliche. Hochschule. Institut für Fleischhygiene, Fleischtechnologie und Lebensmittelkunde.
2024-02-27
2025-04-23
MODS
