| High levels of carbon dioxide do not increase effectiveness of antimicrobials in meat.: An article from: Emerging Food R&D Report | 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: | September 01, 2008 |
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Product Description
This digital document is an article from Emerging Food R&D Report, published by Food Technology Intelligence, Inc. on September 1, 2008. The length of the article is 434 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: Emerging Food R&D Report (Newsletter)Date: September 1, 2008Publisher: Food Technology Intelligence, Inc.Volume: 19 Issue: 6 Page: NADistributed by Gale, a part of Cengage Learning |
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