4.4 Article

Microbial levels for food contact and environmental surfaces in meat processing plants and retail shops

Related references

Note: Only part of the references are listed.
Article Biotechnology & Applied Microbiology

APPLICATION OF SUPERCRITICAL CARBON DIOXIDE FOR MICROORGANISM REDUCTIONS IN FRESH PORK

Yun Young Bae et al.

JOURNAL OF FOOD SAFETY (2011)

Article Food Science & Technology

Survey of Hygienic Condition and Management of Meat Markets in Seoul and Gyeong-Gi Area, Korea - HACCP-certified and Non Certified

Joo-Yeon Lee et al.

KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES (2010)

Article Biotechnology & Applied Microbiology

Extent of microbial contamination in United States pork retail products

EA Duffy et al.

JOURNAL OF FOOD PROTECTION (2001)