8 results on '"Burgess Catherine M"'
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2. Impact of Industrial Practices on the Microbial and Quality Attributes of Fresh Vacuum-Packed Lamb Joints
3. Survival of Escherichia coli and Listeria innocua on Lettuce after Irrigation with Contaminated Water in a Temperate Climate
4. Natural Anti-Microbials for Enhanced Microbial Safety and Shelf-Life of Processed Packaged Meat
5. High-Pressure Processing and Ultrasonication of Minimally Processed Potatoes: Effect on the Colour, Microbial Counts, and Bioactive Compounds
6. Ultrasound for Meat Processing: Effects of Salt Reduction and Storage on Meat Quality Parameters
7. Investigation of the Causes of Shigatoxigenic Escherichia coli PCR Positive and Culture Negative Samples
8. Ultrasound-Assisted Marination: Role of Frequencies and Treatment Time on the Quality of Sodium-Reduced Poultry Meat
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