High levels of carbon dioxide do not increase effectiveness of antimicrobials in meat.: An article from: Microbial Update International

This digital document is an article from Microbial Update International, published by Food Technology Intelligence, Inc. on June 1, 2007. The length of the article is 467 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available immediately after purchase. You can view it with any web browser.

Citation Details
Title: High levels of carbon dioxide do not increase effectiveness of antimicrobials in meat.
Author: Gale Reference Team
Publication:Microbial Update International (Newsletter)
Date: June 1, 2007
Publisher: Food Technology Intelligence, Inc.
Volume: 13 Issue: 1 Page: NA

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