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June 1, 1952Journal of HygieneOpen Access

Internal bacterial taints (‘bone taint’ or ‘souring’) of cured pork legs

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MIM. IngramSouthern Cross University

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M. Ingram (1952) studied this question.

synapsesocial.com/papers/6a93cff95e7ae87f038f8ef5https://doi.org/10.1017/s0022172400019525
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