Influence of inoculum level and acidic marination on...

Food Microbiology 2005 Vol. 22; Iss. 5

Influence of inoculum level and acidic marination on inactivation of Escherichia coli O157:H7 during drying and storage of beef jerky

Yohan Yoon, Mehmet Calicioglu, Patricia A. Kendall, Gary C. Smith, John N. Sofos
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Volume:
22
Year:
2005
Language:
english
Pages:
9
DOI:
10.1016/j.fm.2004.09.012
File:
PDF, 265 KB
english, 2005
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