Effect of beef product physical structure on Salmonella thermal inactivation

Effect of beef product physical structure on Salmonella thermal inactivation

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Detalles Bibliográficos
Publicado en:	Journal of food science
Otros Autores:	Mogollón, María Evelina, Marks, Bradley P., Booren, Alden M., Orta-Ramírez, Alicia, Ryser, Elliot T.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of food science v. 74, no. 7 (2009), p. M347-M351
Materias:	Alimentos Carne Salmonella Calor
Publicación relacionada:	Contenido en: Journal of food science

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