A bacteriological study of ham souring
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Table of contents
1. Front matter2. THE BUREAU OF ANIMAL INDUSTRY.3. LETTER OF TRANSMITTAL.4. ILLUSTRATIONS.5. INTRODUCTORY.6. METHOD OF CURING HAMS.7. DEFINITION OF SOURING.8. CLASSIFICATION OF SOUR HAMS AND LOCATION OF SOUR AREAS.9. THEORIES IN REGARD TO HAM SOURING.10. PREVIOUS EXPERIMENTAL WORK TO DETERMINE CAUSE OF HAM SOURING.11. THE PRESENT EXPERIMENTS.12. THE PRESENT EXPERIMENTS. (continued 2)13. PREVENTION OF HAM SOURING.14. GENERAL SUMMARY AND CONCLUSIONS.15. ACKNOWLEDGMENTS.