Effect of frozen storage, different thawing methods and cooking processes on the survival of Salmonella spp. and Escherichia coli O157:H7 in commercially shaped beef patties
Manios, Stavros G., Skandamis, Panagiotis N.Volume:
101
Language:
english
Journal:
Meat Science
DOI:
10.1016/j.meatsci.2014.10.031
Date:
March, 2015
File:
PDF, 1.61 MB
english, 2015