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Effects of spraying lactic acid and peroxyacetic acid on the bacterial decontamination and bacterial composition of beef carcasses.

作者信息

Han Jina, Luo Xin, Zhang Yining, Zhu Lixian, Mao Yanwei, Dong Pengcheng, Yang Xiaoyin, Liang Rongrong, Hopkins David L, Zhang Yimin

机构信息

Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, 271018, PR China.

Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, 271018, PR China; NSW Department of Primary Industries, Centre for Red Meat and Sheep Development, PO Box 129, Cowra, NSW 2794, Australia.

出版信息

Meat Sci. 2020 Jun;164:108104. doi: 10.1016/j.meatsci.2020.108104. Epub 2020 Feb 28.

DOI:10.1016/j.meatsci.2020.108104
PMID:32145604
Abstract
摘要

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