MICROBIOLOGICAL COMPARISON OF STEAM- (AT SUB-ATMOSPHERIC PRESSURE) AND IMMERSION-SCALDED BROILERS

✍ Scribed by H. S. LILLARD; A. A. KLOSE; R. I. HEGGE; VICTOR CHEW

• Book ID: 108800132
• Publisher: Institute of Food Technologists
• Year: 1973
• Tongue: English
• Weight: 216 KB
• Volume: 38
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1973.tb02106.x