Establishment of Critical Hygiene Indices for Meat Cooling Processes Evaluated by a Temperature Function Integration Method

Author: Lovatt Simon J.   Bell R. Graham   Le Roux Guillaume J.  

Publisher: International Association for Food Protection

ISSN: 0362-028X

Source: Journal of Food Protection, Vol.69, Iss.9, 2006-09, pp. : 2084-2090

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