Cite
HARVARD Citation
Peterson, B. et al. (n.d.). Effects of brine temperature on ham and bacon processing characteristics. Meat science. pp. 130-. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Peterson, B. et al. (n.d.). Effects of brine temperature on ham and bacon processing characteristics. Meat science. pp. 130-. [Online].