| 000 | 00946 a2200265 4500 | ||
|---|---|---|---|
| 005 | 20250516063227.0 | ||
| 264 | 0 | _c20121002 | |
| 008 | 201210s 0 0 eng d | ||
| 022 | _a0309-1740 | ||
| 024 | 7 |
_a10.1016/j.meatsci.2005.01.003 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aEllebracht, J W | |
| 245 | 0 | 0 |
_aEvaluation of peroxyacetic acid as a potential pre-grinding treatment for control of Escherichia coli O157:H7 and Salmonella Typhimurium on beef trimmings. _h[electronic resource] |
| 260 |
_bMeat science _cMay 2005 |
||
| 300 |
_a197-203 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 700 | 1 | _aKing, D A | |
| 700 | 1 | _aCastillo, A | |
| 700 | 1 | _aLucia, L M | |
| 700 | 1 | _aAcuff, G R | |
| 700 | 1 | _aHarris, K B | |
| 700 | 1 | _aSavell, J W | |
| 773 | 0 |
_tMeat science _gvol. 70 _gno. 1 _gp. 197-203 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1016/j.meatsci.2005.01.003 _zAvailable from publisher's website |
| 999 |
_c21292852 _d21292852 |
||