Skip to Main Content

Comparison of the Efficacy of a Sulfuric Acid–Sodium Sulfate Blend and Lactic Acid for the Reduction of Salmonella on Prerigor Beef Carcass Surface Tissue

J Food Prot (2017) 80 (5): 809–813.
Currently there are no citedby results. Try again later.
There are no results on this page. Please select one of the available pages below.
Close Modal
This Feature Is Available To Subscribers Only

Sign In or Create an Account

Close Modal
Close Modal