The effect of reducing microorganisms on the rate of color development in cured meat
By: by Gurudutt Pandurang Kalle.
Published: 1955
Language: eng
Number of pages: 80
Subjects: Meat -- Preservation.; Meat -- Microbiology.
Notes: Typescript.

Thesis (M.S.)--Oregon State College, 1955.

Bibliography: leaves 71-79.