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Academic Press

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The effects on product of a hot water pasteurizing treatment applied routinely in a commercial beef carcass dressing process

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The effects of hot water pasteurizing treatments on the appearances and microbiological conditions of beef carcass sides

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Efficacy of using a sponge sampling method to recover low levels of Escherichia coli O157:H7, Salmonella typhimurium, and aerobic bacteria from beef carcass surface tissue

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