| 000 | 01441 a2200373 4500 | ||
|---|---|---|---|
| 005 | 20250516232550.0 | ||
| 264 | 0 | _c20150521 | |
| 008 | 201505s 0 0 eng d | ||
| 022 | _a1944-9097 | ||
| 024 | 7 |
_a10.4315/0362-028X.JFP-14-106 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aVasan, Akhila | |
| 245 | 0 | 0 |
_aThermal tolerance of O157 and non-O157 Shiga toxigenic strains of Escherichia coli, Salmonella, and potential pathogen surrogates, in frankfurter batter and ground beef of varying fat levels. _h[electronic resource] |
| 260 |
_bJournal of food protection _cSep 2014 |
||
| 300 |
_a1501-11 p. _bdigital |
||
| 500 | _aPublication Type: Comparative Study; Journal Article; Research Support, U.S. Gov't, Non-P.H.S. | ||
| 650 | 0 | 4 | _aAnimals |
| 650 | 0 | 4 | _aCattle |
| 650 | 0 | 4 |
_aEscherichia coli O157 _xchemistry |
| 650 | 0 | 4 |
_aFats _xanalysis |
| 650 | 0 | 4 | _aFood Microbiology |
| 650 | 0 | 4 | _aHot Temperature |
| 650 | 0 | 4 |
_aMeat _xanalysis |
| 650 | 0 | 4 |
_aMeat Products _xanalysis |
| 650 | 0 | 4 |
_aPediococcus _xchemistry |
| 650 | 0 | 4 |
_aSalmonella _xchemistry |
| 650 | 0 | 4 |
_aShiga-Toxigenic Escherichia coli _xchemistry |
| 650 | 0 | 4 |
_aStaphylococcus _xchemistry |
| 700 | 1 | _aGeier, Renae | |
| 700 | 1 | _aIngham, Steve C | |
| 700 | 1 | _aIngham, Barbara H | |
| 773 | 0 |
_tJournal of food protection _gvol. 77 _gno. 9 _gp. 1501-11 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.4315/0362-028X.JFP-14-106 _zAvailable from publisher's website |
| 999 |
_c24169221 _d24169221 |
||