Thermal tolerance of O157 and non-O157 Shiga toxigenic strains of Escherichia coli, Salmonella, and potential pathogen surrogates, in frankfurter batter and ground beef of varying fat levels. [electronic resource]

By: Contributor(s): Producer: 20150521Description: 1501-11 p. digitalISSN:
  • 1944-9097
Subject(s): Online resources: In: Journal of food protection vol. 77
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Publication Type: Comparative Study; Journal Article; Research Support, U.S. Gov't, Non-P.H.S.

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