Novel approaches in controlling safety of cook-chill meals

Author:

Rodgers Svetlana

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference36 articles.

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4. Bolton, D. J. (1998). The microbiological safety and quality of foods processed by the sous vide system as a method of commercial catering. Report of National Food Centre, Dunsinea, Castleknock, Dublin 15, Republic of Ireland

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