Assessment of the hygienic adequacy of a commercial hot boning process for beef by a temperature function integration technique
- 31 October 1991
- journal article
- Published by Elsevier in International Journal of Food Microbiology
- Vol. 14 (1) , 27-41
- https://doi.org/10.1016/0168-1605(91)90034-m
Abstract
No abstract availableKeywords
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