Establishment of time and temperature limits to control the levels of Escherichia coli (Migula) Castellani and Chalmers in smoked salmon during cold meal preparation
Date
2002
Document Type
Master Thesis
Language
English
Location
UPLB Main Library Special Collections Section (USCS)
Call Number
LG 995 2002 M5 P34
Recommended Citation
Pague, Michael Velasco, "Establishment of time and temperature limits to control the levels of Escherichia coli (Migula) Castellani and Chalmers in smoked salmon during cold meal preparation" (2002). Graduate Student's Output. 963.
https://www.ukdr.uplb.edu.ph/etd-grad/963
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