Improved cleaning possibilities through hygienic design

G Wirtanen, Satu Salo

Research output: Chapter in Book/Report/Conference proceedingChapter or book articleProfessional

Original languageEnglish
Title of host publicationMeat Inspection and Control in the Slaughterhouse
PublisherWiley
Chapter18.7
ISBN (Print)978-1-118-52586-9
DOIs
Publication statusPublished - 2014
MoE publication typeD2 Article in professional manuals or guides or professional information systems or text book material

Cite this

Wirtanen, G., & Salo, S. (2014). Improved cleaning possibilities through hygienic design. In Meat Inspection and Control in the Slaughterhouse [469] Wiley. https://doi.org/10.1002/9781118525821.ch18
Wirtanen, G ; Salo, Satu. / Improved cleaning possibilities through hygienic design. Meat Inspection and Control in the Slaughterhouse. Wiley, 2014.
@inbook{45b6825b40b542bda4e66293b083f3eb,
title = "Improved cleaning possibilities through hygienic design",
author = "G Wirtanen and Satu Salo",
year = "2014",
doi = "10.1002/9781118525821.ch18",
language = "English",
isbn = "978-1-118-52586-9",
booktitle = "Meat Inspection and Control in the Slaughterhouse",
publisher = "Wiley",
address = "United States",

}

Wirtanen, G & Salo, S 2014, Improved cleaning possibilities through hygienic design. in Meat Inspection and Control in the Slaughterhouse., 469, Wiley. https://doi.org/10.1002/9781118525821.ch18

Improved cleaning possibilities through hygienic design. / Wirtanen, G; Salo, Satu.

Meat Inspection and Control in the Slaughterhouse. Wiley, 2014. 469.

Research output: Chapter in Book/Report/Conference proceedingChapter or book articleProfessional

TY - CHAP

T1 - Improved cleaning possibilities through hygienic design

AU - Wirtanen, G

AU - Salo, Satu

PY - 2014

Y1 - 2014

U2 - 10.1002/9781118525821.ch18

DO - 10.1002/9781118525821.ch18

M3 - Chapter or book article

SN - 978-1-118-52586-9

BT - Meat Inspection and Control in the Slaughterhouse

PB - Wiley

ER -

Wirtanen G, Salo S. Improved cleaning possibilities through hygienic design. In Meat Inspection and Control in the Slaughterhouse. Wiley. 2014. 469 https://doi.org/10.1002/9781118525821.ch18