Antimicrobial and Antioxidative Strategies to Reduce Pathogens and Extend the Shelf Life of Fresh Red Meats
Published 2012 View Full Article
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Title
Antimicrobial and Antioxidative Strategies to Reduce Pathogens and Extend the Shelf Life of Fresh Red Meats
Authors
Keywords
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Journal
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
Volume 11, Issue 4, Pages 340-354
Publisher
Wiley
Online
2012-06-13
DOI
10.1111/j.1541-4337.2012.00188.x
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