Use of total or Escherichia coli counts to assess the hygienic characteristics of a beef carcass dressing process
- 31 August 1996
- journal article
- Published by Elsevier in International Journal of Food Microbiology
- Vol. 31 (1-3) , 181-196
- https://doi.org/10.1016/0168-1605(96)00982-8
Abstract
No abstract availableKeywords
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