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Reduction of Listeria monocytogenes, Salmonella spp., and Escherichia coli O157:H7 During Processing of Country-cured Hams

✍ Scribed by S.M. Portocarrero; M. Newman; B. Mikel

Book ID: 108823459
Publisher: Institute of Food Technologists
Year: 2002
Tongue: English
Weight: 488 KB
Volume: 67
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.2002.tb08742.x

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