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The impact of single antimicrobial intervention treatment with cetylpyridinium chloride, trisodium phosphate, chlorine dioxide or lactic acid on ground beef lipid, instrumental color and sensory characteristics

✍ Scribed by J.R Jimenez-Villarreal; F.W Pohlman; Z.B Johnson; A.H Brown Jr.; R.T Baublits

No coin nor oath required. For personal study only.

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