Effect of Product Dimensions and Surface Browning Method on Salmonella Contamination in Frozen, Surface-Browned, Breaded Chicken Products Treated with Antimicrobials.
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Effect of Product Dimensions and Surface Browning Method on Salmonella Contamination in Frozen, Surface-Browned, Breaded Chicken Products Treated with Antimicrobials.
description
2015 nî lūn-bûn
@nan
2015年の論文
@ja
2015年論文
@yue
2015年論文
@zh-hant
2015年論文
@zh-hk
2015年論文
@zh-mo
2015年論文
@zh-tw
2015年论文
@wuu
2015年论文
@zh
2015年论文
@zh-cn
name
Effect of Product Dimensions a ...... s Treated with Antimicrobials.
@en
type
label
Effect of Product Dimensions a ...... s Treated with Antimicrobials.
@en
prefLabel
Effect of Product Dimensions a ...... s Treated with Antimicrobials.
@en
P2093
P2860
P356
P1476
Effect of Product Dimensions a ...... s Treated with Antimicrobials.
@en
P2093
Dale R Woerner
Galatios Moschonas
Gary C Smith
Ifigenia Geornaras
Jarret D Stopforth
John N Sofos
Keith E Belk
P2860
P304
P356
10.1111/1750-3841.13105
P577
2015-10-23T00:00:00Z