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Q57635619-2F160348-7122-44A9-A8C1-2D7EA63C6E82
Q57635619-2F160348-7122-44A9-A8C1-2D7EA63C6E82
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http://www.wikidata.org/entity/statement/Q57635619-2F160348-7122-44A9-A8C1-2D7EA63C6E82
Immersion Vacuum-Cooling as a Novel Technique for Cooling Meat Products: Research Advances and Current State-of-the Art
P2860
Q57635619-2F160348-7122-44A9-A8C1-2D7EA63C6E82
BestRank
Statement
http://www.wikidata.org/entity/statement/Q57635619-2F160348-7122-44A9-A8C1-2D7EA63C6E82
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e76b22b5ebaae95269462c15fde4875c3fd97ef9
P2860
Predictive model for growth of Clostridium perfringens during cooling of cooked uncured meat and poultry.