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Efficacy of a Post-Chill Precure™ Treatment1 (pH = 1.5) for Reduction of Salmonella on Inoculated Broilers
Efficacy of a Post-Chill Precure™ Treatment1 (pH = 1.5) for Reduction of Salmonella on Inoculated Broilers
2010
P.E. Cook
K.L. Beers
S.R. Barclay
C. Hawk
Keywords:
Biochemistry
Microbiology
Salmonella
Biology
Inoculation
Food science
Correction
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