“Bacterial Profile of Ground Beef Made from Carcass Tissue Experimentally Contaminated with Pathogenic and Spoilage Bacteria before being Washed with Hot Water, Alkaline Solution, or Organic Acid and then Stored at 4 or 12°C,” A Comment on: J. Food Prot. 61(9):1109–1118 (1998)
Jay, James M.Volume:
62
Language:
english
Journal:
Journal of Food Protection
DOI:
10.4315/0362-028X-62.2.104
Date:
February, 1999
File:
PDF, 13 KB
english, 1999