High levels of carbon dioxide do not increase effectiveness of antimicrobials in meat.: An article from: Emerging Food R&D Report

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Citation Details
Title: High levels of carbon dioxide do not increase effectiveness of antimicrobials in meat.
Author: Gale Reference Team
Publication:Emerging Food R&D Report (Newsletter)
Date: September 1, 2008
Publisher: Food Technology Intelligence, Inc.
Volume: 19 Issue: 6 Page: NA

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