Development of a critical control step for e.coli 0157:H7 in pepperoni / authors: Geraldine Duffy, Denise C.R. Riordan, James J. Sheridan.

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Material type: Text

TextSeries: National Food Centre research report ; no. 18 | Project Armis final report ; no. 4368Publication details: Dublin : Teagasc, 1999.Description: 12 p. : ill. ; 21 cmISBN:

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Holdings
Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Reference	Carlow Campus Library Reference	664 (Browse shelf(Opens below))	1	Not for loan		43304

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Previous	664 Use of bacteriocins to improve cheese quality and safety /	664 Consumer perceptions of meat quality /	664 Supercritical fluid extraction of veterinary drug residues from meat /	664 Development of a critical control step for e.coli 0157:H7 in pepperoni /	664 Increasing the logistics : efficiency of Irish food exports /	664 Protein-bound veterinary drug residues in food /	664 Model system for the production of enzyme modified cheese (EMC) flavours /	Next

Includes bibliographical references.

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