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Free Content “Evaluation of Additional Cooking Procedures To Achieve Lethality Microbiological Performance Standards for Large, Intact Meat Products,” A Comment on: J. Food Prot. 74(10):1741–1745 (2011)

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Document Type: Letter Section

DOI: https://doi.org/10.4315/0362-028X.75.4.629

Affiliations: Division of Food Safety, Wisconsin Department of Agriculture, Trade and Consumer Protection, P.O. Box 8911, Madison, Wisconsin 53708-8911, USA

Publication date: 2012-04-01

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