Effect of meat binding formulations on thermal inactivation of Escherichia coli O157:H7 internalized in beef

Effect of meat binding formulations on thermal inactivation of Escherichia coli O157:H7 internalized in beef

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Detalles Bibliográficos
Publicado en:	Journal of food science
Otros Autores:	Mukherjee, A., Yoon, Y., Geornaras, I., Belk, K. E., Scanga, J. A., Smith, G. C., Sofos, J. N.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of food science v. 74, no. 2 (2009), p. M94-M99
Materias:	Alimentos Carne Escherichia Escherichia coli
Publicación relacionada:	Contenido en: Journal of food science

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