Effect of meat binding formulations on thermal inactivation of Escherichia coli O157:H7 internalized in beef
Guardado en:
Publicado en: | Journal of food science |
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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: | |
Publicación relacionada: | Contenido en:
Journal of food science |
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