Influence of Scald Temperatures,Chill Times, and Hoding Temperatures on the Bacterial Flora and Shelf - Life of Freshly Chilled, Tray - Pack Poultry

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Material type: Text

TextPublication details: December 1958Description: 684 In: Food Technology

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Holdings
Item type	Current library	Call number	Vol info	Status	Date due	Barcode
Journal Articles	BCAS Library		12;12	Available		JA06635

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