Physicochemical and Sensory Assessments in Spain and United States of PGI-Certified <i>Ternera de Navarra</i> vs. <i>Certified Angus Beef</i>

by María José Beriain, María T. Murillo-Arbizu, Kizkitza Insausti, Francisco C. Ibañez, Christine Leick Cord, Tom R. Carr
Published 2021-06-01

Effects of Cetylpyridinium Chloride and Peroxyacetic Acid Treatment of Broiler Frames on Salmonella Incidence and Mechanically Separated Chicken Quality

by Saxon M.Perez, NitinDhowlaghar, TaejoKim, LurdesSiberio, VitorHeiti, Christine LeickCord, M. WesSchilling
Published 2018-07-01