Changes in microbial contamination levels of porcine carcasses and fresh pork in slaughterhouses, processing lines, retail outlets, and local markets by commercial distribution

✍ Scribed by Choi, Y.M.; Park, H.J.; Jang, H.I.; Kim, S.A.; Imm, J.Y.; Hwang, I.G.; Rhee, M.S.

• Book ID: 120436557
• Publisher: Elsevier Science
• Year: 2013
• Tongue: English
• Weight: 393 KB
• Volume: 94
• Category: Article
• ISSN: 0034-5288
• DOI: 10.1016/j.rvsc.2012.11.015