HOSPITAL CHILL FOODSERVICE SYSTEMS: ACCEPTABILITY AND MICROBIOLOGICAL CHARACTERISTICS OF BEEF‐SOY LOAVES WHEN PROCESSED ACCORDING TO SYSTEM PROCEDURES
- 1 November 1976
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 41 (6), 1273-1276
- https://doi.org/10.1111/j.1365-2621.1976.tb01150.x
Abstract
No abstract availableThis publication has 10 references indexed in Scilit:
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