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About this Agricultural and Biological Sciences article
Inactivation of Shiga toxin-producing Escherichia coli in fresh beef by electrolytically-generated hypochlorous acid, peroxyacetic acid, lactic acid and caprylic acid by Cap, Mariana (author);Vaudagna, Sergio (author);Mozgovoj, Marina (author);Soteras, Trinidad (author);Sucari, Adriana (author);Signorini, Marcelo (author);Leotta, Gerardo (author) is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Cap, Mariana (author);Vaudagna, Sergio (author);Mozgovoj, Marina (author);Soteras, Trinidad (author);Sucari, Adriana (author);Signorini, Marcelo (author);Leotta, Gerardo (author)
- Publisher
- Elsevier Ltd
- Published
- 2019
- Field
- Agricultural and Biological Sciences (Life Sciences)