Microbiology of fish and meat curing brines  
/ Proceedings of the Second International Symposium on Food Microbiology    
 - London:   Her Majesty's Stationary Office,     1958 
 - 336p. 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Production 
<br/><br/><label>Subjects--Index Terms: </label>Curing  Fish  
<br/><br/><label>Universal Decimal Class. No.: </label>664:576.8(08.2)   / J8