A method for the assessment of bacteria tightness of food-processing equipment
Lee, Sahnghoon, Chun, Sae Hyung, Lee, Joon Kyu, Kim, Tae Woo, Im, Se Hyuk, Seong, Sang Cheol, Lee, Myung ChulТом:
4
Мова:
english
Журнал:
Trends in Food Science & Technology
DOI:
10.1016/0924-2244(93)90123-R
Date:
June, 1993
Файл:
PDF, 354 KB
english, 1993