Evaluation of peroxyacetic acid as a post-chilling intervention for control of Escherichia coli O157:H7 and Salmonella Typhimurium on beef carcass surfaces

✍ Scribed by D.A. King; L.M. Lucia; A. Castillo; G.R. Acuff; K.B. Harris; J.W. Savell

• Book ID: 116736419
• Publisher: Elsevier Science
• Year: 2005
• Tongue: English
• Weight: 262 KB
• Volume: 69
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2004.08.010