Vajad kellegagi rääkida?
Küsi julgelt abi LasteAbi
Logi sisse
Sulge

"scanga" - 1 õppematerjal

Liha töötlemine
1168
pdf

Liha töötlemine

2001. Tween 20 and lactic acid in decontaminating inocu- Beef HACCP: intervention and non–intervention lated Escherichia coli O157:H7 and indigenous systems. International Journal of Food Microbiology Escherichia coli biotype I on beef. Journal of Food 66:119–129. Protection 65(1):26–32. Bolton, D. J., R. A. Pearce, J. J. Sheridan, I. S. Blair, D. Carlson, B. A., I. Geornaras, Y. Yoon, J. A. Scanga, J. A. McDowell, and D. Harrington. 2002. Washing and N. Sofos, G. C. Smith, and K. E. Belk. 2008a. Studies chilling as critical control points in pork slaughter to evaluate chemicals and conditions with low-pres- hazard analysis and critical control point (HACCP) sure applications for reducing microbial counts on systems. Journal of Applied Microbiology cattle hides. Journal of Food Protection 92(5):893–902

Keeled → Inglise keel
22 allalaadimist


Sellel veebilehel kasutatakse küpsiseid. Kasutamist jätkates nõustute küpsiste ja veebilehe üldtingimustega Nõustun