Cite
HARVARD Citation
Shebs-Maurine, E. et al. (2021). Effects of bacteriophages and peroxyacetic acid applications on beef contaminated with Salmonella during different grinding stages. Meat science. p. . [Online].
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Shebs-Maurine, E. et al. (2021). Effects of bacteriophages and peroxyacetic acid applications on beef contaminated with Salmonella during different grinding stages. Meat science. p. . [Online].