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Kocharunchitt, C and Mellefont, L and Bowman, JP and Ross, T, “Application of chlorine dioxide and peroxyacetic acid during spray chilling as a potential antimicrobial intervention for beef carcasses”, Food Microbiology, 87 Article 103355. ISSN 0740-0020 (2020) [Refereed Article]
Data TypeValue
Type of ResearchApplied Research
Research DivisionAgricultural, Veterinary and Food Sciences
Research GroupFood sciences
Research FieldFood packaging, preservation and processing
Research Objective DivisionHealth
Research Objective GroupPublic health (excl. specific population health)
Research Objective FieldFood safety
Visit Item on eCitehttp://ecite.utas.edu.au/138663
Digital Object Identifierdoi:10.1016/j.fm.2019.103355
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Number of Times Cited2