Effects of Lactic Acid and Commercial Chilling Processes on Survival of Salmonella, Yersinia enterocolitica, and Campylobacter coli in Pork Variety Meats
King, Amanda M., Miller, Rhonda K., Castillo, Alejandro, Griffin, Davey B., Hardin, Margaret D.Volume:
75
Language:
english
Journal:
Journal of Food Protection
DOI:
10.4315/0362-028x.jfp-12-004
Date:
September, 2012
File:
PDF, 3.63 MB
english, 2012