The microbiology of fish and meat curing brines
Subtitle: proceedings of the Second International Symposium on Food Microbiology, held at Cambridge (United Kingdom) in April, 1957
By: edited by B.P. Eddy.
Contributors: Eddy, B. P.; Low Temperature Research Station (Great Britain); Great Britain. Dept. of Scientific and Industrial Research.
Publisher: H.M.S.O.
Published: 1958
Place of publication: London
Language: eng
Number of pages: 336
Subjects: Fishery products -- Microbiology -- Congresses.; Meat -- Microbiology -- Congresses.; Salting of food -- Congresses.; Food -- Preservation -- Congresses.
Notes: Includes bibliographies.
At head of title: Department of Scientific and Industrial Research, Food Investigation.
Organized by the Low Temperature Research Station, University of Cambridge, and the Department of Scientific and Industrial Research.