Effects of bacteriophages and peroxyacetic acid applications on beef contaminated with Salmonella during different grinding stages

Publication date: Available online 10 December 2020Source: Meat ScienceAuthor(s): E.L. Shebs-Maurine, F.M. Giotto, S.T. Laidler, A.S. de Mello
Source: Meat Science - Category: Food Science Source Type: research