Open AccessReduction of Salmonella in Post-Harvest Hot Carcass Pork Using Multiple Interventions
Author(s) -
A. N. Orange,
M. M. Brashears,
M. F. Miller,
A. Echeverry
Publication year - 2018
Publication title -
meat and muscle biology
Language(s) - English
Resource type - Journals
ISSN - 2575-985X
DOI - 10.22175/rmc2018.113
Subject(s) - peracetic acid , salmonella , food science , citric acid , chemistry , acetic acid , lactic acid , sulfuric acid , bacteria , biology , biochemistry , organic chemistry , genetics , hydrogen peroxide
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