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Impact of the method chosen for measuring temperatures on the efficacy of rapid cooling of foods in catering facilities

✍ Scribed by G. Poumeyrol; E. Morelli; V. Noel; M. Cornu

Book ID: 116486510
Publisher: Elsevier Science
Year: 2012
Tongue: English
Weight: 372 KB
Volume: 23
Category: Article
ISSN: 0956-7135
DOI: 10.1016/j.foodcont.2011.07.028

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