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the growth of C. perfringens. [F1] Monitoring of the chilling rate alone, in place of a CCP for ...
This results in a higher turnover rate in inventory. Furthermore, improved pickle penetration causes ... cations also inhibits oxidative rancidity and slows the rate of color fading of cured meat. However, it is ...
rates, delivery truck temperatures, incidence of product rejection/returns, age of product post-kill, ...