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Bibliotecas | Instituto Politécnico de Castelo Branco
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Evaluation of additional cooking procedures to achieve lethality microbiological performance standards for large, intact meat products See original record

Type
ANA
Title
Evaluation of additional cooking procedures to achieve lethality microbiological performance standards for large, intact meat products
Contributor
Haneklaus, A. N.
Relation
Journal of food protection
Date
2011
Description
Contém referências bibliográficas
Language
eng
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