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  1. 1
    The effect of some gram-negative bacteria on the ripening and quality of dry sausage

    The effect of some gram-negative bacteria on the ripening and quality of dry sausage by Esko Petäjä

    Published 1977-04-01
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  2. 2
    Cooked meat products made of coarsely ground pork: the main bacterial strains of bacterial flora, their heat resistance and effect on spoilage

    Cooked meat products made of coarsely ground pork: the main bacterial strains of bacterial flora, their heat resistance and effect on spoilage by Esko Petäjä, Eero Puolanne

    Published 1993-09-01
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