Counts of Six Types of Bacteria on Lamb Carcasses Dipped or Sprayed with Acetic Acid at 25° or 55°C and Stored Vacuum Packaged at 0°C - Concepedia

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Counts of Six Types of Bacteria on Lamb Carcasses Dipped or Sprayed with Acetic Acid at 25° or 55°C and Stored Vacuum Packaged at 0°C

32

Citations

0

References

1988

Year

M. E. Anderson, H.E. Huff, H. D. Naumann, R.T. Marshall

Journal of Food Protection

Microbial HazardMicrobial ContaminationSix TypesMicrobiologyInfection ControlLamb Carcasses DippedMedicineAcetic Acid

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