| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 4367786 | International Journal of Food Microbiology | 2011 | 6 Pages |
Abstract
⺠Potential inclusion of steam as intervention step during lamb slaughter process. ⺠Use of the microbiological data to improve lamb carcasses quality. ⺠Use of the microbiological data to construct control charts. ⺠The above approaches can be used for other processes.
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Authors
K. Milios, M. Mataragas, A. Pantouvakis, E.H. Drosinos, P.E. Zoiopoulos,