Sanitization of Fresh Rib Eye Steaks with Chlorine Dioxide-Generating Binary Systems
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1989.tb08554.x/fullpdf
Reference26 articles.
1. Evaluation of Swab and Tissue Excision Methods for Recovering Microorganisms from Washed and Sanitized Beef Carcasses1,2
2. Combined and Individual Effects of Washing and Sanitizing on Bacterial Counts of Meat - A Model System1,2
3. EFFICACIES OF THREE SANITIZERS UNDER SIX CONDITIONS OF APPLICATION TO SURFACES OF BEEF
4. Microbial Growth on Plate Beef During Extended Storage After Washing and Sanitizing
5. Influence of Chlorine Dioxide Water Treatment on Numbers of Bacteria Associated with Processed Turkey
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1. Using Pretreatment of Carbon Monoxide Combined with Chlorine Dioxide and Lactic Acid to Maintain Quality of Vacuum-Packaged Fresh Beef;Journal of Food Quality;2018
2. Effect of Gaseous Ozone Exposure on the Bacteria Counts and Oxidative Properties of Ground Hanwoo Beef at Refrigeration Temperature;Korean Journal for Food Science of Animal Resources;2014-08-31
3. Antimicrobial action and effects on beef quality attributes of a gaseous ozone treatment at refrigeration temperatures;Food Control;2011-08
4. Effect of Aqueous Chlorine Dioxide Treatment on the Microbial Growth and Quality of Chicken Legs during Storage;Preventive Nutrition and Food Science;2008-03-31
5. Inactivation of Listeria monocytogenes and Campylobacter jejuni in Chicken by Aqueous Chlorine Dioxide Treatment;Preventive Nutrition and Food Science;2007-12-31
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