Reduction of microorganisms on beef surfaces with electricity and acetic acid

Journal of Food Protection

Volumn 60, Issue 6, 1997, Pages 625-628

  Tinney, Kara S ^a,b   Miller, Mark F ^a   Ramsey, C Boyd ^a   Thompson, Leslie D ^a   Carr, Mandy A ^a  

^a TEXAS TECH UNIVERSITY   (United States)

^b Dynamic Foods   (United States)

Author keywords

Acetic acid; Beef surfaces; Electricity; Microorganisms

Indexed keywords

ESCHERICHIA COLI; SALMONELLA TYPHIMURIUM; TYPHIMURIUM;

EID: 0030906864     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-60.6.625     Document Type: Article

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