Validation of time and temperature values as critical limits for Salmonella and background flora growth during the production of fresh ground and boneless pork products.
about
Survival of Salmonella Copenhagen in food bowls following contamination with experimentally inoculated raw meat: effects of time, cleaning, and disinfectionPredicting pathogen growth during short-term temperature abuse of raw pork, beef, and poultry products: use of an isothermal-based predictive tool.
P2860
Validation of time and temperature values as critical limits for Salmonella and background flora growth during the production of fresh ground and boneless pork products.
description
2004 nî lūn-bûn
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2004年の論文
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2004年学术文章
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2004年学术文章
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2004年学术文章
@zh-cn
2004年学术文章
@zh-hans
2004年学术文章
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2004年学术文章
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2004年學術文章
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2004年學術文章
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name
Validation of time and tempera ...... nd and boneless pork products.
@en
Validation of time and tempera ...... nd and boneless pork products.
@nl
type
label
Validation of time and tempera ...... nd and boneless pork products.
@en
Validation of time and tempera ...... nd and boneless pork products.
@nl
prefLabel
Validation of time and tempera ...... nd and boneless pork products.
@en
Validation of time and tempera ...... nd and boneless pork products.
@nl
P2093
P2860
P1476
Validation of time and tempera ...... nd and boneless pork products.
@en
P2093
P2860
P304
P356
10.4315/0362-028X-67.7.1389
P577
2004-07-01T00:00:00Z