Original language | English |
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Pages (from-to) | 2208-2211 |
Journal | J. Food Prot. |
State | Published - 2009 |
Validation of a lactic acid-based antimicrobial product for the reduction of E. coli O157:H7 and Salmonella on beef tips and whole chicken carcasses.
Mindy Brashears, A Laury, M Alvarado, G Nace, Christine Alvarado, J Brooks
Research output: Contribution to journal › Article