Validation of Time and Temperature Values as Critical Limits for Salmonella and Background Flora Growth during the Production of Fresh Ground and Boneless Pork Products

Author: Mann J.E.   Smith L.   Brashears M.M.  

Publisher: International Association for Food Protection

ISSN: 0362-028X

Source: Journal of Food Protection, Vol.67, Iss.7, 2004-07, pp. : 1389-1393

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