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"Bacterial profile of ground beef made from carcass tissue experimentally contaminated with pathogenic and spoilage bacteria before being washed withhot water, alkaline solution, or organic acid and then stored at 4 or 12 degrees C," a comment on: J. Food Prot. 61(9): 1109-1118 (1998) - Response
Authors: Siragusa, GR Cotter, CN Dorsa, WJ
Citation: Gr. Siragusa et al., "Bacterial profile of ground beef made from carcass tissue experimentally contaminated with pathogenic and spoilage bacteria before being washed withhot water, alkaline solution, or organic acid and then stored at 4 or 12 degrees C," a comment on: J. Food Prot. 61(9): 1109-1118 (1998) - Response, J FOOD PROT, 62(2), 1999, pp. 104-105
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