TIME AND TEMPERATURE, MICROBIOLOGICAL AND SENSORY QUALITY...

Journal of Food Science 1979 Vol. 44; Iss. 2

TIME AND TEMPERATURE, MICROBIOLOGICAL AND SENSORY QUALITY OF MEAT LOAF IN A COMMISSARY FOODSERVICE SYSTEM TRANSPORTING HEATED FOOD

M. L. CREMER, J. R. CHIPLEY
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Volume:
44
Year:
1979
Language:
english
Pages:
5
DOI:
10.1111/j.1365-2621.1979.tb03779.x
File:
PDF, 728 KB
english, 1979
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