Evaluation of peroxyacetic acid as a post-chilling intervention for control of Escherichia coli O157:H7 and Salmonella Typhimurium on beef carcass surfaces
Authors:
- L.M. LuciaLLL.M. Lucia
- A. CastilloACA. Castillo
- G.R. AcuffGAG.R. Acuff
- K.B. HarrisKHK.B. Harris
- J.W. SavellJSJ.W. Savell
- 1 March 2005
- journal article
- Published by Elsevier in Meat Science
- Vol. 69 (3) , 401-407
Abstract
No abstract availableKeywords
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