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dc.contributor.authorMcCann, Máiréad*
dc.contributor.authorSheridan, James J.*
dc.contributor.authorDowney, Gerard*
dc.date.accessioned2012-10-01T14:23:07Z
dc.date.available2012-10-01T14:23:07Z
dc.date.issued2007-02
dc.identifier.citationSurface decontamination of meat using thermal processes. The National Food Centre Research Report No. 87. Máiréad S. McCann et al. Dublin; Teagasc, 2007. ISBN 1841704792en_GB
dc.identifier.isbn1841704792
dc.identifier.urihttp://hdl.handle.net/11019/195
dc.descriptionEnd of Project Reporten_GB
dc.description.abstractThis study investigated the effectiveness of a novel heat apparatus for decontamination of meat surfaces inoculated with important foodborne pathogens using either steam or dry air.en_GB
dc.language.isoenen_GB
dc.publisherTeagascen_GB
dc.relation.ispartofseriesThe National Food Centre Research Report;No. 87
dc.subjectMeaten_GB
dc.subjectMeat hygieneen_GB
dc.subjectDecontaminationen_GB
dc.subjectHeat treatmenten_GB
dc.titleSurface decontamination of meat using thermal processesen_GB
dc.typeTechnical Reporten_GB
dc.identifier.rmis5048
refterms.dateFOA2018-01-12T07:33:47Z


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