article/chapitre/communication

Evaluation of the bacteriological consequences of the temperature regimes experienced by fresh chilled meat during retail display

G. Greer ; C. Gill ; Dilts | 1994

The correlation between the meat surface temperature and multiplication of pseudomonas and escherichia coli. A comparison of air temperature in four refrigerated cabinets.

Plus d'information...

Ajouter au panier

Disponible pour le prêt