The hygienic and organoleptic qualities of ground beef prepared from manufacturing beef pasteurized by immersion in hot water
- 1 May 1997
- journal article
- Published by Elsevier in Meat Science
- Vol. 46 (1) , 67-75
- https://doi.org/10.1016/s0309-1740(97)00001-6
Abstract
No abstract availableKeywords
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