Effect of Acetic Acid on the Death Rates at 52°C of Salmonella newport, Salmonella typhimurium and Campylobacter jejuni in Poultry Scald Water
OKREND, ANITA J., JOHNSTON, RALPH W., MORAN, ALICE B.Volume:
49
Language:
english
Journal:
Journal of Food Protection
DOI:
10.4315/0362-028X-49.7.500
Date:
July, 1986
File:
PDF, 338 KB
english, 1986