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 journalArticle

Original languageEnglish
Pages (from-to)2208-2211
JournalJ. Food Prot.
StatePublished - 2009

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