| 000 | 01499 a2200385 4500 | ||
|---|---|---|---|
| 005 | 20250515191721.0 | ||
| 264 | 0 | _c20100129 | |
| 008 | 201001s 0 0 eng d | ||
| 022 | _a0362-028X | ||
| 024 | 7 |
_a10.4315/0362-028x-72.10.2056 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aBorowski, A G | |
| 245 | 0 | 0 |
_aLethality of home-style dehydrator processes against Escherichia coli O157:H7 and salmonella serovars in the manufacture of ground-and-formed beef jerky and the potential for using a pathogen surrogate in process validation. _h[electronic resource] |
| 260 |
_bJournal of food protection _cOct 2009 |
||
| 300 |
_a2056-64 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article; Research Support, Non-U.S. Gov't; Validation Study | ||
| 650 | 0 | 4 | _aAnimals |
| 650 | 0 | 4 | _aCattle |
| 650 | 0 | 4 | _aColony Count, Microbial |
| 650 | 0 | 4 | _aConsumer Product Safety |
| 650 | 0 | 4 |
_aDesiccation _xmethods |
| 650 | 0 | 4 |
_aEscherichia coli O157 _xgrowth & development |
| 650 | 0 | 4 |
_aFood Contamination _xanalysis |
| 650 | 0 | 4 |
_aFood Handling _xmethods |
| 650 | 0 | 4 | _aFood Microbiology |
| 650 | 0 | 4 | _aHumans |
| 650 | 0 | 4 |
_aMeat Products _xmicrobiology |
| 650 | 0 | 4 |
_aSalmonella _xgrowth & development |
| 650 | 0 | 4 | _aTemperature |
| 650 | 0 | 4 | _aTime Factors |
| 700 | 1 | _aIngham, S C | |
| 700 | 1 | _aIngham, B H | |
| 773 | 0 |
_tJournal of food protection _gvol. 72 _gno. 10 _gp. 2056-64 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.4315/0362-028x-72.10.2056 _zAvailable from publisher's website |
| 999 |
_c19225172 _d19225172 |
||