Order Article Reprints

Vargas DA, Casas DE, Chávez-Velado DR, Jiménez RL, Betancourt-Barszcz GK, Randazzo E, Lynn D, Echeverry A, Brashears MM, Sánchez-Plata MX, et al. In-Plant Intervention Validation of a Novel Ozone Generation Technology (Bio-Safe) Compared to Lactic Acid in Variety Meats. Foods. 2021; 10(9):2106. https://doi.org/10.3390/foods10092106

Vargas, David A., Diego E. Casas, Daniela R. Chávez-Velado, Reagan L. Jiménez, Gabriela K. Betancourt-Barszcz, Emile Randazzo, Dan Lynn, Alejandro Echeverry, Mindy M. Brashears, Marcos X. Sánchez-Plata, and et al. 2021. "In-Plant Intervention Validation of a Novel Ozone Generation Technology (Bio-Safe) Compared to Lactic Acid in Variety Meats" Foods 10, no. 9: 2106. https://doi.org/10.3390/foods10092106

Vargas, D. A., Casas, D. E., Chávez-Velado, D. R., Jiménez, R. L., Betancourt-Barszcz, G. K., Randazzo, E., Lynn, D., Echeverry, A., Brashears, M. M., Sánchez-Plata, M. X., & Miller, M. F. (2021). In-Plant Intervention Validation of a Novel Ozone Generation Technology (Bio-Safe) Compared to Lactic Acid in Variety Meats. Foods, 10(9), 2106. https://doi.org/10.3390/foods10092106