Ana Ximena Halabi Echeverry

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The objectives of this study were to determine the effects of a lactic acid- and citric acid-based antimicrobial product on the reduction of Salmonella on whole broiler carcasses during processing(More)
The objective of this research was to compare the effectiveness of two application methods (dip versus spray) of 4.4% lactic acid for reducing pathogens on inoculated beef trim and in ground beef.(More)