Viability of Escherichia coli O157:H7 in ground and formed beef jerky prepared at levels of 5 and 20% fat and dried at 52, 57, 63, or 68°C in a home-style dehydrator
- 16 June 1998
- journal article
- Published by Elsevier in International Journal of Food Microbiology
- Vol. 41 (3) , 213-221
- https://doi.org/10.1016/s0168-1605(98)00058-0
Abstract
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