✦ LIBER ✦
Microbiological and organoleptic characteristics of beef trim and ground beef treated with acetic acid, lactic acid, acidified sodium chlorite, or sterile water in a simulated commercial processing environment to reduce Escherichia coli O157:H7 and Salmonella
✍ Scribed by D. Harris; M.M. Brashears; A.J. Garmyn; J.C. Brooks; M.F. Miller
- Book ID
- 116738484
- Publisher
- Elsevier Science
- Year
- 2012
- Tongue
- English
- Weight
- 188 KB
- Volume
- 90
- Category
- Article
- ISSN
- 0309-1740
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