Effect of Beef Product Physical Structure on Salmonella Thermal Inactivation

✍ Scribed by María Avelina Mogollón; Bradley P. Marks; Alden M. Booren; Alicia Orta-Ramirez; Elliot T. Ryser

• Book ID: 111406013
• Publisher: Institute of Food Technologists
• Year: 2009
• Tongue: English
• Weight: 258 KB
• Volume: 74
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1750-3841.2009.01253.x