"Evaluation of additional cooking procedures to achieve lethality microbiological performance standards for large, intact meat products," a comment on: J. Food Prot. 74(10):1741-1745 (2011)

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Bibliographic Details
Published in:Journal of food protection 2012-04, Vol.75 (4), p.629-30; author reply 629-30
Main Author: Ingham, Steve
Format: Article
Language:English
Subjects:
Animals
Consumer Product Safety
Cooking - methods
Food-Processing Industry - standards
Humans
Meat Products - microbiology
Online Access:Get full text
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ISSN:1944-9097
DOI:10.4315/0362-028X.75.4.628