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Evaluation of two thermal processing processing schedules al low relative humidity for elimination of Escherichia coli O157:H7 and Salmonella serovars in chopped and formed beef jerky See original record

Type
ANA
Title
Evaluation of two thermal processing processing schedules al low relative humidity for elimination of Escherichia coli O157:H7 and Salmonella serovars in chopped and formed beef jerky
Contributor
Harper, Nigel M.
Relation
Journal of food protection
Date
2009
Description
Contém referências bibliográficas
Language
eng
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