Growth of Salmonella Serovars, Escherichia coli O157:H7, and Staphylococcus aureus during Thawing of Whole Chicken and Retail Ground Beef Portions at 22 and 30°C
INGHAM, STEVEN C., WADHERA, RISHI K., FANSLAU, MELODY A., BUEGE, DENNIS R.Volume:
68
Language:
english
Journal:
Journal of Food Protection
DOI:
10.4315/0362-028X-68.7.1457
Date:
July, 2005
File:
PDF, 33 KB
english, 2005