Effect of Beef Product Structure and Sublethal Cooking History on Salmonella Thermal Inactivation
| Author | : María Avelina Mogollón Jijón |
| Publisher | : |
| Total Pages | : 202 |
| Release | : 2007 |
| ISBN-10 | : MSU:31293030627941 |
| ISBN-13 | : |
| Rating | : 4/5 (41 Downloads) |
Book Synopsis Effect of Beef Product Structure and Sublethal Cooking History on Salmonella Thermal Inactivation by : María Avelina Mogollón Jijón
Download or read book Effect of Beef Product Structure and Sublethal Cooking History on Salmonella Thermal Inactivation written by María Avelina Mogollón Jijón and published by . This book was released on 2007 with total page 202 pages. Available in PDF, EPUB and Kindle. Book excerpt:
