Subject: Campylobacter | food safety | pâté | R | <i>Campylobacter</i> | effective cooking | Medicine | Article | critical control point
This study devised a protocol for the manufacture of commercial quantities of chicken liver pâté that reliably destroyed campylobacters. A literature search identified 40 pâté manufacture recipes. Recipes stages with a potential to be antimicrobial were assembled to fo... View more
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