Determination of minimum safe cooking temperatures for shrimp to destroy foodborne pathogens | Zendy

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Determination of minimum safe cooking temperatures for shrimp to destroy foodborne pathogens

Author(s) -

Sailaja Chintagari

Publication year - 2022

Language(s) - English

Resource type - Dissertations/theses

DOI - 10.31390/gradschool_theses.2035

Subject(s) - shrimp , food science , environmental science , biology , fishery

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