Comparison of steam pasteurization and other methods for reduction of pathogens on surfaces of freshly slaughtered beef
Phebus, R.K. (Kansas State University, Manhattan.), Nutsch, A.L, Schafer, D.E, Wilson, R.C, Riemann, M.J, Leising, J.D, Kastner, C.L, Wolf, J.R, Prasai, R.K
Published in Journal of food protection (01.05.1997)
Published in Journal of food protection (01.05.1997)
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