Effect of chemical dips on unchilled fresh beef inoculated with E. coli, S. aureus, S. faecalis and Cl. perfringens and Stored at 30°C and 20°C
- 1 January 1985
- journal article
- research article
- Published by Elsevier in Meat Science
- Vol. 12 (1) , 17-30
- https://doi.org/10.1016/0309-1740(85)90022-1
Abstract
No abstract availableThis publication has 29 references indexed in Scilit:
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