Harper, Nigel M <br/><br/>
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] 

 -  Journal of food protection  Dec 2009 
 - 2476-82 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, U.S. Gov't, Non-P.H.S. 
<br/><br/><label>ISSN: </label>0362-028X 
<br/><br/><label>Standard No.: </label>10.4315/0362-028x-72.12.2476  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Cattle<br/>Consumer Product Safety<br/>Escherichia coli O157<br/>Food Handling<br/>Food Microbiology<br/>Hot Temperature<br/>Humidity<br/>Meat--microbiology<br/>Salmonella<br/>Temperature<br/>Time Factors