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The role of lactic acid bacteria in fermented sausages

Thesis (Ph. D.)--University of Wisconsin--Madison, 1960. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references.

Identiferoai:union.ndltd.org:OCLC/oai:xtcat.oclc.org:OCLCNo/609161012
Date January 1960
CreatorsErickson, Raymond Curry,
Source SetsOCLC
LanguageEnglish
Detected LanguageEnglish

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