Sampling plans to determine the minimum core temperature reached during the precooking of tuna / John DeBeer ...[et al.]

By: DeBeer, JohnCall Number: IF 34 (309) Material type: ArticleArticleSubject(s): TUNA -- IF In: Food Protection Trends 37 (4) 2017 : 269-289
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YI2018 M03

Critical limit (CL); Critical control point (CCP); Histamine; morganella morganii; Retort; HACCP

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