1. Changes in total viable count and TVB-N content in marinated chicken breast fillets during storage;Balti;Earth Environ. Sci,2017
2. Scientific opinion on the evaluation of the safety and efficacy of lactic acid for the removal of microbial surface contamination of beef carcasses, cuts and trimmings;European Food Safety Authority (EFSA);EFSA J,2011
3. E. coli O157 control of cross contamination guidance for food business operators and local authorities;Food Standards Agency (FSA),2014
4. Homologous bacteriophage control of Pseudomonas growth and beef spoilage;Greer;Journal of Food Protection,1986
5. Effects of phage concentration, bacterial density, and temperature on phage control of beef spoilage;Greer;Journal of Food Science,1988