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

D J Bolton1, R A Pearce, J J Sheridan

  • 1The National Food Centre, Teagasc, Dunsinea, Castleknock, Dublin, Ireland. dbolton@nfc.teagasc.ie

Journal of Applied Microbiology
|April 26, 2002
PubMed
Abstract

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