Enhanced thermal resistance of Salmonella in whole muscle compared to ground beef

Enhanced thermal resistance of Salmonella in whole muscle compared to ground beef

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Detalles Bibliográficos
Publicado en:	Journal of food science
Otros Autores:	Orta-Ramírez, Alicia, Marks, Bradley P., Warsow, Christopher R., Booren, Alden M., Ryser, Elliot T.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of food science v. 70, no. 7 (2005), p. M359-362
Materias:	Alimentos Carne Músculo Tolerancia al calor Salmonella Resistencia al calor
Publicación relacionada:	Contenido en: Journal of food science

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