Cite
HARVARD Citation
Sukumaran, A. et al. (2018). Effect of deboning time on the growth of Salmonella, E. coli, aerobic, and lactic acid bacteria during beef sausage processing and storage. Meat science. pp. 49-55. [Online].
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Sukumaran, A. et al. (2018). Effect of deboning time on the growth of Salmonella, E. coli, aerobic, and lactic acid bacteria during beef sausage processing and storage. Meat science. pp. 49-55. [Online].