about
Salmonella in uncooked retail meats in New Zealand.Washing and chilling as critical control points in pork slaughter hazard analysis and critical control point (HACCP) systems.Assessing the hygiene of pig carcasses using whole-body carcass swabs compared with the four-site method in EC Decision 471.Prevalence of Campylobacter within a swine slaughter and processing facility.
P2860
description
1987 nî lūn-bûn
@nan
1987年の論文
@ja
1987年論文
@yue
1987年論文
@zh-hant
1987年論文
@zh-hk
1987年論文
@zh-mo
1987年論文
@zh-tw
1987年论文
@wuu
1987年论文
@zh
1987年论文
@zh-cn
name
Bacterial populations on dressed pig carcasses.
@en
type
label
Bacterial populations on dressed pig carcasses.
@en
prefLabel
Bacterial populations on dressed pig carcasses.
@en
P2093
P2860
P1476
Bacterial populations on dressed pig carcasses.
@en
P2093
P2860
P356
10.1017/S0950268800061677
P577
1987-02-01T00:00:00Z