Presentation: Evaluating Type I Heating Deviation (Failure to Meet Critical Limit of Cooking CCP) in Cooked/Heat-treated Meat and Poultry Products (IAFP 2017)

Evaluating Type I Heating Deviation (Failure to Meet Critical Limit of Cooking CCP) in Cooked/Heat-treated Meat and Poultry Products

Monday, July 10, 2017: 2:00 PM

Ballroom C (Tampa Convention Center)

Donald W. Schaffner , Rutgers University , New Brunswick , NJ

Audio File Recorded Presentation