| 000 | 00893 a2200253 4500 | ||
|---|---|---|---|
| 005 | 20250516063200.0 | ||
| 264 | 0 | _c20130704 | |
| 008 | 201307s 0 0 eng d | ||
| 022 | _a0309-1740 | ||
| 024 | 7 |
_a10.1016/j.meatsci.2003.12.007 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aMcEvoy, J M | |
| 245 | 0 | 0 |
_aEffect of a commercial freeze/tempering process on the viability of Cryptosporidium parvum oocysts on lean and fat beef trimmings. _h[electronic resource] |
| 260 |
_bMeat science _cAug 2004 |
||
| 300 |
_a559-64 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 700 | 1 | _aMoriarty, E M | |
| 700 | 1 | _aDuffy, G | |
| 700 | 1 | _aSheridan, J J | |
| 700 | 1 | _aBlair, I S | |
| 700 | 1 | _aMcDowell, D A | |
| 773 | 0 |
_tMeat science _gvol. 67 _gno. 4 _gp. 559-64 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1016/j.meatsci.2003.12.007 _zAvailable from publisher's website |
| 999 |
_c21291372 _d21291372 |
||