Time, Temperature, Microbial and Sensory Quality Assessment of Chicken and Noodles in a Hospital Foodservice System
- 1 July 1985
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 50 (4) , 891-896
- https://doi.org/10.1111/j.1365-2621.1985.tb12974.x
Abstract
No abstract availableThis publication has 18 references indexed in Scilit:
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