Identification and prevention of hazards associated with slow cooling of hams and other large cooked meats. Campden and Chorleywood Review No.8
Publication details: Chipping Campden : Campden and Chorleywood Food Research Association, 1998Subject(s): Food processing | Meat and meat industry | Food processing, food research, food technology | Cooling of meat products | Microbial contamination | Food contamination | Cooked hamLOC classification: TX556.M4| Item type | Current library | Call number | Copy number | Status | Date due | Barcode |
|---|---|---|---|---|---|---|
| Book - Standard loan | CAFRE Loughry Library | TX556.M4 GAZ/PAMPHLET (Browse shelf(Opens below)) | 1 | Available | 172681 |
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