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KMID : 0881719880030010019
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Journal of Food Hygiene and Safety
1988 Volume.3 No. 1 p.19 ~ p.26
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the Effect of Freezing and Thawing Rates on the Percentage of Sub-lethally Injured Total Coliform on Beef Surface
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Abstract
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KEYWORD
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Feezing and thawing rate, Beef, E.coli, Thermocouple
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