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The effects of ozone, chlorine dioxide, cetylpyridinium chloride and trisodium phosphate as multiple antimicrobial interventions on microbiological, instrumental color, and sensory color and odor characteristics of ground beef

✍ Scribed by F.W Pohlman; M.R Stivarius; K.S McElyea; Z.B Johnson; M.G Johnson

No coin nor oath required. For personal study only.

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