Link
https://ucfoodsafety.ucdavis.edu/sites/g/files/dgvnsk7366/files/inline-files/22…
Author
Source
UC Davis
Summary
A question and answer sheet guiding processors through different types of non-thermal and alternative food processing and compares pathogen reduction in various types of produce and shellfish to compare efficacy between methods.
Year
2014
Language
- English
PCHF Category
- Validation Studies and Processes » Scientific Study/Technical Reference