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Long Shelf Life Cook-Chill Technologies: Food Safety Risks and Solutions
S. Rodgers
University of Brighton
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Keyphrases
Food Safety Risk
100%
Cook-chill
100%
Safe Solution
100%
Long Shelf Life
100%
Potential Risk
50%
Protective Culture
50%
Botulism
50%
Preservation Methods
50%
Natural Temperature
50%
Biopreservation
50%
Temperature Sensitivity
50%
Refrigeration
50%
Natural Images
50%
Food Science
Food Safety Risk
100%
Long Shelf Life
100%
Protective Culture
50%
Botulism
50%
Biopreservation
50%
Engineering
Safety Risk
100%
Food Safety
100%
Natural Image
100%