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. 1952 Jun;50(2):165-81.
doi: 10.1017/s0022172400019525.

Internal bacterial taints (bone taint or souring) of cured pork legs

M INGRAM

Internal bacterial taints (bone taint or souring) of cured pork legs

M INGRAM. J Hyg (Lond). 1952 Jun.
No abstract available

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References

    1. Bacteriol Rev. 1944 Sep;8(3):161-88 - PubMed
    1. Food Res. 1951 May-Jun;16(3):233-8 - PubMed
    1. J Pathol Bacteriol. 1950 Oct;62(4):617-38 - PubMed
    1. J Infect Dis. 1949 Sep-Oct;85(2):131-8 - PubMed
    1. Antonie Van Leeuwenhoek. 1950;16(4):269-81 - PubMed

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