Sampling plans to determine the minimum core temperature reached during the precooking of tuna / John DeBeer ...[et al.]
Call Number: IF 34 (309) Material type:![Article](/opac-tmpl/lib/famfamfam/AR.png)
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YI2018 M03
Critical limit (CL); Critical control point (CCP); Histamine; morganella morganii; Retort; HACCP
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