Reduction of Escherichia coli O157:H7 and Salmonella in Ground Beef Using Lactic Acid Bacteria and the Impact on Sensory Properties
SMITH, L., MANN, J. E., HARRIS, K., MILLER, M. F., BRASHEARS, M. M.Volume:
68
Language:
english
Journal:
Journal of Food Protection
DOI:
10.4315/0362-028X-68.8.1587
Date:
August, 2005
File:
PDF, 127 KB
english, 2005