The role of microorganisms in the fermentation and color development of summer sausage

Description

Thesis (Ph. D.)--University of Wisconsin--Madison, 1962. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 152-156).

Links & Downloads

1. http://catalog.hathitrust.org/api/volumes/oclc/52764595.html

Tags

Sausages. Lactobacillus.

Additional Fields

Identifer	oai:union.ndltd.org:OCLC/oai:xtcat.oclc.org:OCLCNo/609217968
Date	January 1962
Creators	Wessley, Daniel Francis.
Source Sets	OCLC
Language	English
Detected Language	English