A study of the bacteriological changes produced during the aging of cured hams

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dc.contributor.authorPurdy, Daisy I.
dc.contributor.publisherDigital Repository at the University of Maryland
dc.contributor.publisherUniversity of Maryland (College Park, Md)
dc.date.accessioned2016-04-21T16:45:19Z
dc.date.available2016-04-21T16:45:19Z
dc.date.issued1931
dc.identifierhttps://doi.org/10.13016/M2KR0H
dc.identifier.urihttp://hdl.handle.net/1903/17530
dc.language.isoEnglish
dc.subjectFood science
dc.subjectMicrobiology
dc.titleA study of the bacteriological changes produced during the aging of cured hams
dc.typeDissertation

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