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Efficacy of Brine Chilling on the Reduction of Escherichia coli O157:H7 and Salmonella on Hot Beef Carcass Surfaces
Brashears, M.
(Speaker)
Texas Tech University
Activity
:
Talk or presentation
›
Other
Period
Jan 1 2010
→
Dec 31 2010
Held at
International Association for Food Protection