Evaluation of two thermal processing schedules at low relative humidity for elimination of Escherichia coli O157:H7 and Salmonella serovars in chopped and formed beef jerky. [electronic resource]

By: Contributor(s): Producer: 20100126Description: 2476-82 p. digitalISSN:
  • 0362-028X
Subject(s): Online resources: In: Journal of food protection vol. 72
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Publication Type: Journal Article; Research Support, U.S. Gov't, Non-P.H.S.

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