TY  - GEN
AU  - McCann,M S
AU  - McDowell,D A
AU  - Sheridan,J J
TI  - Effects of reduction in beef surface water activity on the survival of Salmonella Typhimurium DT104 during heating
SN  - 1365-2672
PY  - 2010///0511
KW  - Animals
KW  - Cattle
KW  - Colony Count, Microbial
KW  - Food Microbiology
KW  - Hot Temperature
KW  - Salmonella typhimurium
KW  - growth & development
KW  - Water
KW  - metabolism
N1  - Publication Type: Journal Article
UR  - https://doi.org/10.1111/j.1365-2672.2009.04154.x
ER  -