Validation and Optimization of Chilling and Holding Temperature Parameters as Critical Control Points in Raw Meat and Poultry Processing Establishments

Mindy Brashears, E.S. Dormedy, J.E. Mann, D.E. Burson

Research output: Contribution to journalArticle

Original languageEnglish
Pages (from-to)246-251
JournalDairy Food Environ. Sanit.
StatePublished - 2001

Fingerprint Dive into the research topics of 'Validation and Optimization of Chilling and Holding Temperature Parameters as Critical Control Points in Raw Meat and Poultry Processing Establishments'. Together they form a unique fingerprint.

  • Cite this