ԍF41
^CgFEvaluation of peroxyacetic acid as a post-chilling intervention for control of <I>Escherichia coli</I> O157:H7 and <I>Salmonella</I> Typhimurium on beef carcass surfaces
ҁFKing,D.A.
_-NFMeat Sci.,69(3):401-407(2005)
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