The effects of surface steam treatment on bacterial reduction and storage of beef primals and retail cuts

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Translated title of the contribution	The effects of surface steam treatment on bacterial reduction and storage of beef primals and retail cuts
Original language	English
Pages (from-to)	419 - 427
Journal	Journal of Food Engineering
Volume	68 (4)
DOIs	https://doi.org/10.1016/j.foodeng.2004.06.018
Publication status	Published - 2005

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@article{bef1755920d44ed39e505121d02f3470,

title = "The effects of surface steam treatment on bacterial reduction and storage of beef primals and retail cuts",

author = "GL Purnell and VM Allen and SJ James and LP Ketteringham",

year = "2005",

doi = "10.1016/j.foodeng.2004.06.018",

language = "English",

volume = "68 (4)",

pages = "419 -- 427",

journal = "Journal of Food Engineering",

publisher = "Elsevier Limited",

}

TY - JOUR

T1 - The effects of surface steam treatment on bacterial reduction and storage of beef primals and retail cuts

AU - Purnell, GL

AU - Allen, VM

AU - James, SJ

AU - Ketteringham, LP

PY - 2005

Y1 - 2005

U2 - 10.1016/j.foodeng.2004.06.018

DO - 10.1016/j.foodeng.2004.06.018

M3 - Article (Academic Journal)

VL - 68 (4)

SP - 419

EP - 427

JO - Journal of Food Engineering

JF - Journal of Food Engineering

ER -