Inactivation of Escherichia coli O157:H7 during cooking of non-intact beef treated with tenderization/marination and flavoring ingredients

✍ Scribed by Yohan Yoon; Avik Mukherjee; Ifigenia Geornaras; Keith E. Belk; John A. Scanga; Gary C. Smith; John N. Sofos

• Book ID: 116486424
• Publisher: Elsevier Science
• Year: 2011
• Tongue: English
• Weight: 161 KB
• Volume: 22
• Category: Article
• ISSN: 0956-7135
• DOI: 10.1016/j.foodcont.2011.04.027