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"disinfecting" - 1 õppematerjal

Liha töötlemine
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Liha töötlemine

Source: Henning and Cutter, 2001 Giese, J. H. 1991. Sanitation: The key to food safety and public health. Food Technology 45(12):74–80. Goulter, R. M., G. A. Dykes, and A. Small. 2008. Decontamination of knives used in the meat industry: and disinfecting hands. Utensils for cleaning Effect of different water temperature and treatment drains should be easily distinguishable and time combinations on the reduction of bacterial be dedicated to that purpose to minimize the numbers on knife surfaces. Journal of Food Protection 71(7):1338–1342. potential for contamination. Guthrie, R. K. 1988

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