Reduction of Pathogens Using Hot Water and Lactic Acid on Beef Trimmings
- 1 November 1999
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 64 (6) , 1094-1099
- https://doi.org/10.1111/j.1365-2621.1999.tb12289.x
Abstract
No abstract availableKeywords
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