Inhibitory effect of acid concentration, aging, and different packaging on Escherichia coli O157:H7 and on color stability of beef

Publisher： John Wiley & Sons Inc

E-ISSN： 1745-4549|42|1|jfpp.13402-jfpp.13402

ISSN： 0145-8892

Source： JOURNAL OF FOOD PROCESSING AND PRESERVATION (ELECTRONIC), Vol.42, Iss.1, 2018-01, pp. : n/a-n/a

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