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Comparative Study of Thermal Inactivation of Escherichia coli O157:H7, Salmonella , and Listeria monocytogenes in Ground Pork
| Content Provider | Scilit |
|---|---|
| Author | Murphy, R. Y. Beard, B. L. Martin, E. M. Duncan, L. K. Marcy, J. A. |
| Copyright Year | 2004 |
| Description | Journal: Journal of food science |
| Related Links | http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2004.tb06351.x/pdf |
| e-ISSN | 17503841 |
| DOI | 10.1111/j.1365-2621.2004.tb06351.x |
| Journal | Journal of food science |
| Issue Number | 4 |
| Volume Number | 69 |
| Language | English |
| Publisher | Wiley-Blackwell |
| Publisher Date | 2004-05-31 |
| Access Restriction | Open |
| Subject Keyword | Journal: Journal of food science Escherichia Coli O157:h7 L. Monocytogenes D and Z Values Thermal Inactivation |
| Content Type | Text |
| Resource Type | Article |