Evaluation of peroxyacetic acid as a potential pre-grinding treatment for control of Escherichia coli O157:H7 and Salmonella Typhimurium on beef trimmings

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

• Book ID: 116736498
• Publisher: Elsevier Science
• Year: 2005
• Tongue: English
• Weight: 126 KB
• Volume: 70
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2005.01.003