Effect of chemical dips on unchilled fresh beef inoculated with E. coli, S. aureus, S. faecalis and Cl. perfringens and Stored at 30°C and 20°C

Effect of chemical dips on unchilled fresh beef inoculated with E. coli, S. aureus, S. faecalis and Cl. perfringens and Stored at 30°C and 20°C

Kondalah, N.
Meat science 1985 Vol. 12 pp. 17-30
217
kondalah1985effectmeat

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85776
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10.1016/0309-1740(85)90022-1
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