Lovatt, Simon J <br/><br/>
Establishment of critical hygiene indices for meat cooling processes evaluated by a temperature function integration method.  [electronic resource] 

 -  Journal of food protection  Sep 2006 
 - 2084-90 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>0362-028X 
<br/><br/><label>Standard No.: </label>10.4315/0362-028x-69.9.2084  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Cattle<br/>Colony Count, Microbial<br/>Escherichia coli--growth & development<br/>Food Handling--methods<br/>Food-Processing Industry--standards<br/>Hygiene<br/>Meat--microbiology<br/>Monte Carlo Method<br/>New Zealand<br/>Sheep<br/>Species Specificity<br/>Temperature