Open AccessAntimicrobial 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