Prevention of Microbial and Parasitic Hazards Associated With Processed Foods: A Guide for the Food Processor (1975)

Chapter: CURED MEATS AND SMOKED FISH

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Suggested Citation: "CURED MEATS AND SMOKED FISH." National Research Council. 1975. Prevention of Microbial and Parasitic Hazards Associated With Processed Foods: A Guide for the Food Processor. Washington, DC: The National Academies Press. doi: 10.17226/20134.
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Page 78 Cite Bookmark
Suggested Citation: "CURED MEATS AND SMOKED FISH." National Research Council. 1975. Prevention of Microbial and Parasitic Hazards Associated With Processed Foods: A Guide for the Food Processor. Washington, DC: The National Academies Press. doi: 10.17226/20134.
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Page 78
Page 79 Cite Bookmark
Suggested Citation: "CURED MEATS AND SMOKED FISH." National Research Council. 1975. Prevention of Microbial and Parasitic Hazards Associated With Processed Foods: A Guide for the Food Processor. Washington, DC: The National Academies Press. doi: 10.17226/20134.
Save
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Page 79
Page 80 Cite Bookmark
Suggested Citation: "CURED MEATS AND SMOKED FISH." National Research Council. 1975. Prevention of Microbial and Parasitic Hazards Associated With Processed Foods: A Guide for the Food Processor. Washington, DC: The National Academies Press. doi: 10.17226/20134.
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Page 80
Next Chapter: FERMENTED FOODS
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