Cite
HARVARD Citation
Yeh, Y. et al. (2018). Effect of ultraviolet light, organic acids, and bacteriophage on Salmonella populations in ground beef. Meat science. pp. 44-48. [Online].
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Yeh, Y. et al. (2018). Effect of ultraviolet light, organic acids, and bacteriophage on Salmonella populations in ground beef. Meat science. pp. 44-48. [Online].