Cite
HARVARD Citation
Corliss, B. et al. (n.d.). The influence of meat properties on the attachment and internalization of Shiga-toxin producing Escherichia coli (STEC) in blade tenderized beef products. Meat science. pp. 151-. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Corliss, B. et al. (n.d.). The influence of meat properties on the attachment and internalization of Shiga-toxin producing Escherichia coli (STEC) in blade tenderized beef products. Meat science. pp. 151-. [Online].