'Evaluation of additional cooking procedures to achieve lethality microbiological performance standards for large, intact meat products,' a comment on: J. Food Prot. 74(10):1741-1745 (2011)

Autor:	Steve, Ingham
Rok vydání:	2012
Předmět:	Meat Products Consumer Product Safety Animals Humans Cooking Food-Processing Industry
Zdroj:	Journal of food protection. 75(4)
ISSN:	1944-9097
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=pmid________::aff84f2373d16c42d6eb59ea26cecbff https://pubmed.ncbi.nlm.nih.gov/22004824 Zobrazit plný text záznamu