Investigations of the influence of micro-organisms on flavor development and other chemical changes in dry sausage
Subtitle: to obtain information useful in producing sausage of improved quality and increased consumer acceptance : final report, May 5, 1959-Aug. 4, 1963.
Publisher: University of Helsinki, Institute of Meat Technology
Published: 1963
Place of publication: Helsinki, Finland
Language: eng
Number of pages: 133