Liha töötlemine
S., A. W. Kotula, and D. K. Rough. 1976.
tissue experimentally contaminated with pathogenic Bactericidal effectiveness of three chlorine sources
and spoilage bacteria before being washed with hot used in beef carcass washing. Journal of Food Science
water, alkaline solution, or organic acid and then 42(6):1445–1450.
stored at 4 or 12°C. Journal of Food Protection Fabrizio, K. A., R. R. Sharma, A. Demirci, and C. N.
61(9):1109–1118. Cutter. 2002. Comparison of electrolyzed oxidizing
Dorsa, W. J., C. N. Cutter, and G. R. Siragusa. 1998b. water with various antimicrobial interventions to
Long-term bacterial profile of refrigerated ground reduce Salmonella species on poultry. Poultry Science
beef made from carcass tissue, experimentally con- 81(10):1598–1605.
annaabi.ee 
