Setting HACCP critical limits for the precooking CCP of commercially processed tuna / John DeBeer ...[et al.]
Call Number: IF 34 (306) Material type: ArticleSubject(s): HACCP -- IF In: Food Protection Trends 37 (3) 2017 : 176-188No physical items for this record
YI2017 M12
Histamine; Canned tuna; Thermal death times
There are no comments on this title.