z-logo
open-access-imgOpen Access
Antimicrobial Effects of Lauric Arginate, Peroxyacetic Acid, and Buffered Sulfuric Acid against Pathogenic Bacteria Populations in Beef Trimmings Destined for Ground Beef
Author(s) -
F. L. Yang,
K. S. Anschutz,
F.W. Pohlman
Publication year - 2018
Publication title -
meat and muscle biology
Language(s) - English
Resource type - Journals
ISSN - 2575-985X
DOI - 10.22175/rmc2018.123
Subject(s) - food science , chemistry , antimicrobial , sulfuric acid , salmonella , escherichia coli , lauric acid , bacteria , biology , biochemistry , organic chemistry , fatty acid , genetics , gene

The content you want is available to Zendy users.

Already have an account? Click here to sign in.
Having issues? You can contact us here
Accelerating Research

Address

John Eccles House
Robert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom