Cite
MLA Citation
Anuraj T. Sukumaran et al.. “Effect of deboning time on the growth of Salmonella, E. coli, aerobic, and lactic acid bacteria during beef sausage processing and storage.” Meat science, vol. 139, 2018, pp. 49–55. http://access.bl.uk/ark:/81055/vdc_100058287876.0x000032