Washing and chilling as critical control points in pork slaughter hazard analysis and critical control point (HACCP) systems

D. J. Bolton, R. A. Pearce, J. J. Sheridan, I. S. Blair, D. A. McDowell, D. Harrington

    Research output: Contribution to journalArticlepeer-review

    93 Citations (SciVal)
    Original languageEnglish
    Pages (from-to)893-902
    Number of pages10
    JournalJournal of Applied Microbiology
    Volume92
    Issue number5
    DOIs
    Publication statusPublished (VoR) - 2002

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