Please use this identifier to cite or link to this item: 192.168.6.56/handle/123456789/3585
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dc.contributor.authorJames, S. J.-
dc.contributor.authorS. J. James and C. Jamesen
dc.date.accessioned2018-09-21T08:30:25Z-
dc.date.available2018-09-21T08:30:25Z-
dc.date.issued2002-
dc.identifier.isbn1 85573 442 7-
dc.identifier.urihttp://10.6.20.12:80/handle/123456789/3585-
dc.descriptiona perfect world, meat would be completely free of pathogenic (food poisoning) micro-organisms when produced. However, under normal methods the production of pathogen-free meat cannot be guaranteed.The internal musculature of a healthy animal is essentially sterile after slaughter (Gill,1979,1980)en
dc.languageenen
dc.language.isoenen_US
dc.publisherWoodheaden_US
dc.subjectrefrigerationen_US
dc.titleMeat refrigerationen_US
dc.typeBooken_US
Appears in Collections:Veterinary Medicine

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