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EFFECT OF HYDRODYNAMIC PRESSURE TREATMENT AND COOKING ON INACTIVATION OF ESCHERICHIA COLI O157:H7 IN BLADE-TENDERIZED BEEF STEAKS

✍ Scribed by J.R. PATEL; A.C. WILLIAMS-CAMPBELL; M.N. LIU; M.B. SOLOMON

Book ID: 111343863
Publisher: John Wiley and Sons
Year: 2005
Tongue: English
Weight: 79 KB
Volume: 16
Category: Article
ISSN: 1046-0756
DOI: 10.1111/j.1745-4573.2005.00026.x

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