Controlled microbiological and environmental techniques in meat processing
A previously developed technique was adapted to study the influence of certain microbiological populations and their effects on processed meat. The technique consisted of an initial reduction of surface bacteria on conventionally handled muscle tissue via a hot water dip, followed by processing at 2...
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| Format: | Others |
| Language: | en_US |
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Virginia Polytechnic Institute and State University
2016
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| Online Access: | http://hdl.handle.net/10919/71027 |