Effects of Simulated Dry and Wet Chilling and Aging of Beef Fat and Lean Tissues on the Reduction of Escherichia coli O157:H7 and Salmonella
Tittor, A. W., Tittor, M. G., Brashears, M. M., Brooks, J. C., Garmyn, A. J., Miller, M. F.Volume:
74
Language:
english
Journal:
Journal of Food Protection
DOI:
10.4315/0362-028x.jfp-10-295
Date:
February, 2011
File:
PDF, 178 KB
english, 2011