| 000 | 01318 a2200373 4500 | ||
|---|---|---|---|
| 005 | 20250515042142.0 | ||
| 264 | 0 | _c20061016 | |
| 008 | 200610s 0 0 eng d | ||
| 022 | _a0362-028X | ||
| 024 | 7 |
_a10.4315/0362-028x-69.9.2084 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aLovatt, Simon J | |
| 245 | 0 | 0 |
_aEstablishment of critical hygiene indices for meat cooling processes evaluated by a temperature function integration method. _h[electronic resource] |
| 260 |
_bJournal of food protection _cSep 2006 |
||
| 300 |
_a2084-90 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article; Research Support, Non-U.S. Gov't | ||
| 650 | 0 | 4 | _aAnimals |
| 650 | 0 | 4 | _aCattle |
| 650 | 0 | 4 | _aColony Count, Microbial |
| 650 | 0 | 4 |
_aEscherichia coli _xgrowth & development |
| 650 | 0 | 4 |
_aFood Handling _xmethods |
| 650 | 0 | 4 |
_aFood-Processing Industry _xstandards |
| 650 | 0 | 4 | _aHygiene |
| 650 | 0 | 4 |
_aMeat _xmicrobiology |
| 650 | 0 | 4 | _aMonte Carlo Method |
| 650 | 0 | 4 | _aNew Zealand |
| 650 | 0 | 4 | _aSheep |
| 650 | 0 | 4 | _aSpecies Specificity |
| 650 | 0 | 4 | _aTemperature |
| 700 | 1 | _aBell, R Graham | |
| 700 | 1 | _aLe Roux, Guillaume J | |
| 773 | 0 |
_tJournal of food protection _gvol. 69 _gno. 9 _gp. 2084-90 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.4315/0362-028x-69.9.2084 _zAvailable from publisher's website |
| 999 |
_c16574002 _d16574002 |
||