Last Updated:2022/12/24

2003, Dickson et al, Impact of pH enhancement on populations of Salmonella, Listeria monocytogenes, and Escherichia coli Ol57:H7 in boneless lean beef trimmings, in Food Protection Trends, volume 25 (2005), page 21 http://books.google.com/books?id=5UQsAQAAMAAJ&q=%22boneless+lean+beef+trimmings%22&dq=%22boneless+lean+beef+trimmings%22&hl=en&sa=X&ei=kSCHT7GuFZGm8QT31OGfCA&ved=0CEAQ6AEwAw

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