The effects on product of a hot water pasteurizing treatment applied routinely in a commercial beef carcass dressing process
- 1 October 2000
- journal article
- Published by Elsevier in Food Microbiology
- Vol. 17 (5) , 495-504
- https://doi.org/10.1006/fmic.2000.0344
Abstract
No abstract availableThis publication has 19 references indexed in Scilit:
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