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TIME AND TEMPERATURE, MICROBIOLOGICAL, AND SENSORY ASSESSMENIT OF ROAST BEEF IN A HOSPITAL FOODSERVICE SYSTEM
M. L. CREMER, J. R. CHIPLEYVolume:
45
Year:
1980
Language:
english
Pages:
6
DOI:
10.1111/j.1365-2621.1980.tb07542.x
File:
PDF, 781 KB
english, 1980