Microbial control aspects of brine chilling solutions for ready-to-eat meat and poultry products

Research output: Contribution to specialist publication › Article

Original language	English (US)
Pages	32-34
Number of pages	3
Volume	35
No	1
Specialist publication	Food Engineering and Ingredients
State	Published - Feb 1 2010

All Science Journal Classification (ASJC) codes

@misc{78e27b5038ea4483b84c62681527f857,

title = "Microbial control aspects of brine chilling solutions for ready-to-eat meat and poultry products",

author = "Valderrama, \{W. B.\} and Cutter, \{Catherine Nettles\}",

year = "2010",

month = feb,

day = "1",

language = "English (US)",

volume = "35",

pages = "32--34",

journal = "Food Engineering and Ingredients",

issn = "1471-2806",

publisher = "PanGlobal Media",

}

TY - GEN

T1 - Microbial control aspects of brine chilling solutions for ready-to-eat meat and poultry products

AU - Valderrama, W. B.

AU - Cutter, Catherine Nettles

PY - 2010/2/1

Y1 - 2010/2/1

UR - https://www.scopus.com/pages/publications/77951841462

UR - https://www.scopus.com/pages/publications/77951841462#tab=citedBy

M3 - Article

AN - SCOPUS:77951841462

SN - 1471-2806

VL - 35

SP - 32

EP - 34

JO - Food Engineering and Ingredients

JF - Food Engineering and Ingredients

ER -