Cite
HARVARD Citation
Yeh, Y. et al. (2017). Bacteriophage application on red meats and poultry: Effects on Salmonella population in final ground products. Meat science. pp. 30-34. [Online].
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Yeh, Y. et al. (2017). Bacteriophage application on red meats and poultry: Effects on Salmonella population in final ground products. Meat science. pp. 30-34. [Online].