"Bacterial Profile of Ground Beef Made from Carcass Tissue Experimentally Contaminated with Pathogenic and Spoilage Bacteria before being Washed with HotWater, Alkaline Solution, or Organic Acid and then Stored at 4 or 12°C," A Comment on: J. Food Prot. 61(9):1109–1118 (1998)

Author： Jay James M.  

Publisher： International Association for Food Protection

ISSN： 0362-028X

Source： Journal of Food Protection, Vol.62, Iss.2, 1999-02, pp. : 104-105

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