The bacteriology of commercial poultry processing
By: by M.F. Gunderson, H.W. McFadden [and] T.S. Kyle.
Contributors: McFadden, Harry W., 1919-; Kyle, T. S.,.
Publisher: Burgess Pub. Co.
Published: 1954
Place of publication: Minneapolis
Language: eng
Number of pages: 98
Subjects: Poultry -- Processing.
Notes: "Refernces" at end of chapters.