Validation of the Use of Organic Acids and Acidifed Sodium Chlorite To Reduce Escherichia coli O157 and Salmonella Typhimurium in Beef Trim and Ground Beef in a Simulated Processing Environment

Research output: Contribution to journalArticle

Original languageEnglish
Pages (from-to)1802-1807
JournalJ. Food Prot.
StatePublished - 2006

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