Validation of Time and Temperature Values as Critical Limits for Salmonella and Background Flora Growth During the Production of Fresh Ground and Boneless Pork Products

J. E. Mann, L. Smith, Mindy Brashears

Research output: Contribution to journalArticle

Original languageEnglish
Pages (from-to)1389-1393
JournalJ. Food Prot.
StatePublished - 2004

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