British Food Journal: Volume 42 Issue 9
Strapline:
An international multi-disciplinary journal for the dissemination of food-related research
Subject:
Table of contents
British Food Journal Volume 42 Issue 9 1940
The curing of pork for the purpose of manufacturing bacon and ham is fundamentally a process of salting that was originally used merely as a method of preservation. A century and…
60
ISSN:
0007-070XOnline date, start – end:
1899Copyright Holder:
Emerald Publishing LimitedOpen Access:
hybridEditors:
- Dr Louise Manning
- Dr Robert Hamlin
- Dr Stefano Bresciani
- Prof Michael Carolan
- Dr Alberto Ferraris