Effects of hot water pasteurizing treatments on the microbiological condition of manufacturing beef used for hamburger patty manufacture
- 6 February 2001
- journal article
- research article
- Published by Elsevier in International Journal of Food Microbiology
- Vol. 63 (3), 243-256
- https://doi.org/10.1016/s0168-1605(00)00430-x
Abstract
No abstract availableKeywords
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