Use of ionizing radiation doses of 2 and 4 kGy to control Listeria spp. and Escherichia coli O157:H7 on frozen meat trimmings used for dry fermented sausage production

✍ Scribed by J. Samelis; A. Kakouri; I.N. Savvaidis; K. Riganakos; M.G. Kontominas

• Book ID: 116736497
• Publisher: Elsevier Science
• Year: 2005
• Tongue: English
• Weight: 130 KB
• Volume: 70
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2005.01.002