Setting HACCP critical limits for the precooking CCP of commercially processed tuna / John DeBeer ...[et al.]

By: DeBeer, JohnCall Number: IF 34 (306) Material type: ArticleArticleSubject(s): HACCP -- IF In: Food Protection Trends 37 (3) 2017 : 176-188
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YI2017 M12

Histamine; Canned tuna; Thermal death times

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