| High levels of carbon dioxide do not increase effectiveness of antimicrobials in meat.: An article from: Microbial Update International | Digitalby Gale Reference Team (Author)
| List Price: | $9.95 | | | Available: | Available for download now |
| | Binding: | Digital | | Publisher: | Food Technology Intelligence, Inc. | | Page Count: | 2 Pages | | Publication Date: | June 01, 2007 |
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Product Description
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 DetailsTitle: High levels of carbon dioxide do not increase effectiveness of antimicrobials in meat.Author: Gale Reference TeamPublication: Microbial Update International (Newsletter)Date: June 1, 2007Publisher: Food Technology Intelligence, Inc.Volume: 13 Issue: 1 Page: NADistributed by Gale, a part of Cengage Learning |
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