LEVELS OF CHLORINE AND CHLORINE DIOXIDE OF EQUIVALENT BACTERICIDAL EFFECT IN POULTRY PROCESSING WATER
- 1 November 1979
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 44 (6), 1594-1597
- https://doi.org/10.1111/j.1365-2621.1979.tb09097.x
Abstract
No abstract availableThis publication has 11 references indexed in Scilit:
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