Published January 1954. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
The microorganisms present determine to a great extent the quality of cured meat. Some of them may have unfavorable effects on the color and flavor, whereas others are known to have beneficial effects on these quality factors.
Yeasts, bacilli, and streptococci were found to be predominately present in a cover...
Published 1957. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Keywords: High School Contact Program, UW Pack Forest, Enrollment Statistics, H.I. Nettleton, European Forestry Tour, With The Classes, McDonald-Adair Report, Forestry Research, OSC UW Branch, 1958 European Industrial Forestry Report