Bacterial Profile of Ground Beef Made from Carcass Tissue Experimentally Contaminated with Pathogenic and Spoilage Bacteria before Being Washed with Hot Water, Alkaline Solution, or Organic Acid and Then Stored at 4 or 12°C

Author: Dorsa Warren J.   Cutter Catherine N.   Siragusa Gregory R.  

Publisher: International Association for Food Protection

ISSN: 0362-028X

Source: Journal of Food Protection, Vol.61, Iss.9, 1998-09, pp. : 1109-1118

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