000			01841 a2200541 4500
005			20250516061250.0
264		0	_c20111212
008			201112s 0 0 eng d
022			_a1944-9097
024	7		_a10.4315/0362-028X.JFP-11-085 _2doi
040			_aNLM _beng _cNLM
100	1		_aHaneklaus, A N
245	0	0	_aEvaluation of additional cooking procedures to achieve lethality microbiological performance standards for large, intact meat products. _h[electronic resource]
260			_bJournal of food protection _cOct 2011
300			_a1741-5 p. _bdigital
500			_aPublication Type: Evaluation Study; Journal Article; Research Support, Non-U.S. Gov't
650	0	4	_aAnimals
650	0	4	_aCattle
650	0	4	_aColony Count, Microbial
650	0	4	_aConsumer Product Safety
650	0	4	_aCooking _xmethods
650	0	4	_aEnterobacteriaceae _xgrowth & development
650	0	4	_aFood Inspection
650	0	4	_aFood Microbiology
650	0	4	_aFood-Processing Industry _xstandards
650	0	4	_aHumans
650	0	4	_aHumidity
650	0	4	_aMeat Products _xmicrobiology
650	0	4	_aRisk Assessment
650	0	4	_aSalmonella typhimurium _xgrowth & development
650	0	4	_aSpecies Specificity
650	0	4	_aStaphylococcus aureus _xgrowth & development
650	0	4	_aSwine
650	0	4	_aTemperature
650	0	4	_aTime Factors
650	0	4	_aUnited States
650	0	4	_aUnited States Department of Agriculture
700	1		_aHarris, K B
700	1		_aCuervo, M P
700	1		_aIlhak, O I
700	1		_aLucia, L M
700	1		_aCastillo, A
700	1		_aHardin, M D
700	1		_aOsburn, W N
700	1		_aSavell, J W
773	0		_tJournal of food protection _gvol. 74 _gno. 10 _gp. 1741-5
856	4	0	_uhttps://doi.org/10.4315/0362-028X.JFP-11-085 _zAvailable from publisher's website
999			_c21237384 _d21237384