Inactivation of Shiga toxin-producing Escherichia coli in fresh beef by electrolytically-generated hypochlorous acid, peroxyacetic acid, lactic acid and caprylic acid
Cap, Mariana, Vaudagna, Sergio, Mozgovoj, Marina, Soteras, Trinidad, Sucari, Adriana, Signorini, Marcelo, Leotta, GerardoLanguage:
english
Journal:
Meat Science
DOI:
10.1016/j.meatsci.2019.107886
Date:
July, 2019
File:
PDF, 1.21 MB
english, 2019