Salter, MA, “Effects of temperature and water activity on Escherichia coli in relation to beef carcasses” (1998) [PhD] |
Data Type | Value |
Type of Research | Strategic Basic Research |
Research Division | Engineering |
Research Group | Manufacturing engineering |
Research Field | Manufacturing safety and quality |
Research Objective Division | Manufacturing |
Research Objective Group | Processed food products and beverages (excl. dairy products) |
Research Objective Field | Carcass meat (incl. fish and seafood) |
Visit Item on eCite | http://ecite.utas.edu.au/14519 |