| 000 | 01133 a2200313 4500 | ||
|---|---|---|---|
| 005 | 20250517200302.0 | ||
| 264 | 0 | _c20190909 | |
| 008 | 201909s 0 0 eng d | ||
| 022 | _a1944-9097 | ||
| 024 | 7 |
_a10.4315/0362-028X.JFP-17-266 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aMinarsich, Joseph | |
| 245 | 0 | 0 |
_aAdjusting Processing Parameters in an Entry-Level Commercial Dehydrator To Achieve a 5-Log Reduction of Salmonella during the Cooking Step. _h[electronic resource] |
| 260 |
_bJournal of food protection _c03 2018 |
||
| 300 |
_a348-356 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article; Research Support, Non-U.S. Gov't | ||
| 650 | 0 | 4 | _aAnimals |
| 650 | 0 | 4 | _aCattle |
| 650 | 0 | 4 |
_aCooking _xmethods |
| 650 | 0 | 4 |
_aRed Meat _xmicrobiology |
| 650 | 0 | 4 |
_aSalmonella _xphysiology |
| 650 | 0 | 4 | _aTemperature |
| 650 | 0 | 4 | _aTime Factors |
| 700 | 1 | _aWright, Daniel | |
| 700 | 1 | _aEmch, Alex | |
| 700 | 1 | _aWaite-Cusic, Joy | |
| 773 | 0 |
_tJournal of food protection _gvol. 81 _gno. 3 _gp. 348-356 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.4315/0362-028X.JFP-17-266 _zAvailable from publisher's website |
| 999 |
_c28037306 _d28037306 |
||