TY  - GEN
AU  - Lovatt,Simon J
AU  - Bell,R Graham
AU  - Le Roux,Guillaume J
TI  - Establishment of critical hygiene indices for meat cooling processes evaluated by a temperature function integration method
SN  - 0362-028X
PY  - 2006///1016
KW  - Animals
KW  - Cattle
KW  - Colony Count, Microbial
KW  - Escherichia coli
KW  - growth & development
KW  - Food Handling
KW  - methods
KW  - Food-Processing Industry
KW  - standards
KW  - Hygiene
KW  - Meat
KW  - microbiology
KW  - Monte Carlo Method
KW  - New Zealand
KW  - Sheep
KW  - Species Specificity
KW  - Temperature
N1  - Publication Type: Journal Article; Research Support, Non-U.S. Gov't
UR  - https://doi.org/10.4315/0362-028x-69.9.2084
ER  -