Minarsich, Joseph <br/><br/>
Adjusting Processing Parameters in an Entry-Level Commercial Dehydrator To Achieve a 5-Log Reduction of Salmonella during the Cooking Step.  [electronic resource] 

 -  Journal of food protection  03 2018 
 - 348-356 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1944-9097 
<br/><br/><label>Standard No.: </label>10.4315/0362-028X.JFP-17-266  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Cattle<br/>Cooking--methods<br/>Red Meat--microbiology<br/>Salmonella--physiology<br/>Temperature<br/>Time Factors