POHLMAN, F.; DIAS-MORSE, P.; PINIDIYA, D. PRODUCT SAFETY AND COLOR CHARACTERISTICS OF GROUND BEEF PROCESSED FROM BEEF TRIMMINGS TREATED WITH PEROXYACETIC ACID ALONE OR FOLLOWED BY NOVEL ORGANIC ACIDS. Journal of microbiology, biotechnology and food sciences, [S. l.], v. 4, n. 2, p. 93–101, 2014. DOI: 10.15414/jmbfs.2014.4.2.93-101. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/8142. Acesso em: 29 sep. 2026.