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Effect of the temperature of the dipping solution on the antimicrobial effectiveness of various chemical decontaminants against pathogenic and spoilage bacteria on poultry.
J Food Prot. 2013 May;76(5):833-42. doi: 10.4315/0362-028X.JFP-12-396.
J Food Prot. 2013.
PMID: 23643125
Free article.
Aminopeptidase activity by spoilage bacteria and its relationship to microbial load and sensory attributes of poultry legs during aerobic cold storage.
Guevara-Franco JA, Alonso-Calleja C, Capita R.
Guevara-Franco JA, et al.
J Food Prot. 2010 Feb;73(2):322-6. doi: 10.4315/0362-028x-73.2.322.
J Food Prot. 2010.
PMID: 20132678
Free article.
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Influence of oxygen exclusion and temperature on pathogenic bacteria levels and sensory characteristics of packed ostrich steaks throughout refrigerated storage.
González-Montalvo B, Capita R, Guevara-Franco JA, Prieto M, Alonso-Calleja C.
González-Montalvo B, et al. Among authors: guevara franco ja.
Meat Sci. 2007 Jun;76(2):201-9. doi: 10.1016/j.meatsci.2006.10.025. Epub 2006 Dec 14.
Meat Sci. 2007.
PMID: 22064287
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