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Volumn 96, Issue 6, 1976, Pages 270-276
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The microbiology of the red meat carcass and the slaughterhouse
a a
a
NONE
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Author keywords
[No Author keywords available]
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Indexed keywords
BACTERIOLOGY;
FOOD CONTROL;
FOOD HANDLING;
MEAT;
METHODOLOGY;
PREVENTION;
STATISTICS;
ABATTOIRS;
ANIMAL;
CATTLE;
FOOD MICROBIOLOGY;
MEAT;
METHODS;
SHEEP;
SWINE;
TEMPERATURE;
TIME FACTORS;
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EID: 0017147704
PISSN: None
EISSN: None
Source Type: Journal
DOI: None Document Type: Article |
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Times cited : (83)
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References (0)
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