Reduction potential of steam vacuum and high-pressure water treatment on microbes during beef meat processing
Emmanuel D. Dixon(Medical University of Vienna), Stefanie Urimare Wetzels(University of Veterinary Medicine Vienna), Beatrix Stessl(University of Veterinary Medicine Vienna), Benjamin Zwirzitz(University of Veterinary Medicine Vienna), Monika Dzieciol(University of Veterinary Medicine Vienna), Isabel Rabanser(University of Veterinary Medicine Vienna), Evelyne Mann(University of Veterinary Medicine Vienna), Martin Wagner(Norwegian University of Science and Technology)
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