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Effects of simulated dry and wet chilling and aging of beef fat and lean tissues on the reduction of Escherichia coli O157:H7 and Salmonella

Type

ANA

Title

Effects of simulated dry and wet chilling and aging of beef fat and lean tissues on the reduction of Escherichia coli O157:H7 and Salmonella

Contributor

Tittor, A. W.

Relation

Journal of food protection

Date

2011

Description

Contém referências bibliográficas

Language

eng

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