Validation of a commercial process for inactivation of Escherichia coli O157:H7, Salmonella typhimurium, and Listeria monocytogenes on the surface of whole muscle beef jerky.
about
Viability of Listeria monocytogenes on uncured turkey breast commercially prepared with and without buffered vinegar during extended storage at 4 and 10°C.Fate of surface-inoculated Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella typhimurium on kippered beef during extended storage at refrigeration and abusive temperatures.
P2860
Validation of a commercial process for inactivation of Escherichia coli O157:H7, Salmonella typhimurium, and Listeria monocytogenes on the surface of whole muscle beef jerky.
description
2008 nî lūn-bûn
@nan
2008年の論文
@ja
2008年学术文章
@wuu
2008年学术文章
@zh
2008年学术文章
@zh-cn
2008年学术文章
@zh-hans
2008年学术文章
@zh-my
2008年学术文章
@zh-sg
2008年學術文章
@yue
2008年學術文章
@zh-hant
name
Validation of a commercial pro ...... ce of whole muscle beef jerky.
@en
Validation of a commercial pro ...... ce of whole muscle beef jerky.
@nl
type
label
Validation of a commercial pro ...... ce of whole muscle beef jerky.
@en
Validation of a commercial pro ...... ce of whole muscle beef jerky.
@nl
prefLabel
Validation of a commercial pro ...... ce of whole muscle beef jerky.
@en
Validation of a commercial pro ...... ce of whole muscle beef jerky.
@nl
P2093
P2860
P1476
Validation of a commercial pro ...... ce of whole muscle beef jerky.
@en
P2093
Anna C S Porto-Fett
Jeffrey E Call
John B Luchansky
P2860
P304
P356
10.4315/0362-028X-71.5.918
P577
2008-05-01T00:00:00Z