Effect of steam condensation, hot water or chlorinated hot water immersion on bacterial numbers and quality of lamb carcasses

C James, JA Thornton, LP Ketteringham, SJ James

Research output: Contribution to journalArticle (Academic Journal)peer-review

20 Citations (Scopus)
Translated title of the contributionEffect of steam condensation, hot water or chlorinated hot water immersion on bacterial numbers and quality of lamb carcasses
Original languageEnglish
Pages (from-to)219 - 225
JournalJournal of Food Engineering
Volume43
Publication statusPublished - 2000

Bibliographical note

Publisher: Elesvier Science Ltd

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