Surface pH of Fresh Beef as a Parameter To Validate Effectiveness of Lactic Acid Treatment against Escherichia coli O157:H7 and Salmonella

NORASAK KALCHAYANAND, TERRANCE M. ARTHUR, JOSEPH M. BOSILEVAC, JOHN W. SCHMIDT, STEVEN D. SHACKELFORD, TED BROWN, TOMMY L. WHEELER
  • Journal of Food Protection, July 2018, International Association for Food Protection
  • DOI: 10.4315/0362-028x.jfp-17-469

The authors haven't finished explaining this publication. If you are the author, sign in to claim or explain your work.

Read Publication

http://dx.doi.org/10.4315/0362-028x.jfp-17-469

The following have contributed to this page: Norasak Kalchayanand

In partnership with: