Impact of pH Enhancement on Populations of Salmonella, Listeria monocytogenes, and Escherichia coli O157:H7 in Boneless Lean Beef Trimmings

Author: Niebuhr Steven E.   Dickson J. S.  

Publisher: International Association for Food Protection

ISSN: 0362-028X

Source: Journal of Food Protection, Vol.66, Iss.5, 2003-05, pp. : 874-877

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