The personal and general hygiene practices in the deboning room of a high throughput red meat abattoir

✍ Scribed by S Nel; J.F.R Lues; E.M Buys; P Venter

• Book ID: 116485003
• Publisher: Elsevier Science
• Year: 2004
• Tongue: English
• Weight: 265 KB
• Volume: 15
• Category: Article
• ISSN: 0956-7135
• DOI: 10.1016/j.foodcont.2003.09.004