Effect of steam condensation, hot water or chlorinated hot water immersion on bacterial numbers and quality of lamb carcasses

C James, J.A Thornton, L Ketteringham, S.J James
  • Journal of Food Engineering, March 2000, Elsevier
  • DOI: 10.1016/s0260-8774(99)00155-7

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http://dx.doi.org/10.1016/s0260-8774(99)00155-7

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