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Paula A. A. Salim, A., C. V. C. S. Canto, A., R. C. Costa-Lima, B., S. Simoes, J., H. N. Panzenhagen, P., M. Franco, R., J. P. Silva, T. and A. Conte-Junior, C. 2017. EFFECT OF LACTIC ACID ON Escherichia coli O157:H7 AND ON COLOR STABILITY OF VACUUM-PACKAGED BEEF STEAKS UNDER HIGH STORAGE TEMPERATURE . Journal of microbiology, biotechnology and food sciences. 6, 4 (Feb. 2017), 1054–1058. DOI:https://doi.org/10.15414/jmbfs.2017.6.4.1054-1058.