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Evaluation of pulse electric fields to reduce foodborne pathogen levels in scalder/chiller water during poultry processing

"Major Subject: Poultry Science" Title from author supplied metadata (automated record created 2010-03-12 12:08:51). Includes bibliographical references.

Identiferoai:union.ndltd.org:OCLC/oai:xtcat.oclc.org:OCLCNo/609642492
Date January 1900
CreatorsMartin, Bradley C.
Publisher[College Station, Tex. : Texas A&M University,
Source SetsOCLC
LanguageEnglish
Detected LanguageEnglish
SourceConnect to the full text of this online resource.

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