Method for optimizing the efficacy of chlorous acid disinfecting sprays for poultry and other meats

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Hauptverfasser: ROBERT D. KROSS, G. KERE KEMP
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G. KERE KEMP
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subjects CHEMICAL RIPENING OF FRUIT OR VEGETABLES
FOODS OR FOODSTUFFS
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J
HUMAN NECESSITIES
PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS
THE PRESERVED, RIPENED, OR CANNED PRODUCTS
THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
title Method for optimizing the efficacy of chlorous acid disinfecting sprays for poultry and other meats
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