Effect of Steam‐ and Hot‐Water Post‐Process Pasteurization on Microbial and Physical Property Measures of Fully Cooked Vacuum‐Packaged Chicken Breast Strips
- 1 August 2002
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 67 (6) , 2325-2329
- https://doi.org/10.1111/j.1365-2621.2002.tb09548.x
Abstract
No abstract availableKeywords
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