This table is a an example of a portion of a HACCP plan relating to the control of pasteurization for pasteurized, refrigerated blue crab meat, using control of pasteurization. It is provided for illustrative purposes on

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Date: 2013-09-03 14:03:55 Food science Louis Pasteur Pasteurization Science Thermometer Chemical engineering Temperature Technology Food preservation Thermodynamics		This table is a an example of a portion of a HACCP plan relating to the control of pasteurization for pasteurized, refrigerated blue crab meat, using control of pasteurization. It is provided for illustrative purposes on Add to Reading List Source URL: seafood.oregonstate.edu Download Document from Source Website File Size: 98,64 KB Share Document on Facebook

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