Reducing Microbial Populations on Beef Tissues: Concentration and Temperature of an Acid Mixture
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1990.tb01561.x/fullpdf
Reference28 articles.
1. Effect of acid decontamination of beef subprimal cuts on the microbiological and sensory characteristics of steaks
2. Evaluation of an Automated Beef Carcass Washing and Sanitizing System under Production Conditions1,2
3. Interaction of Concentration and Temperature of Acetic Acid Solution on Reduction of Various Species of Microorganisms on Beef Surfaces
4. REDUCING MICROBIAL POPULATIONS ON BEEF TISSUES: CONCENTRATION AND TEMPERATURE OF LACTIC ACID
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