Destruction of Escherichia coli and salmonellae on mutton carcases by treatment with hot water
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference10 articles.
1. Some General Properties of a Psychrophilic Pseudomonad: the Effects of Temperature on some of these Properties and the Utilization of Glucose by this Organism and Pseudomonas aeruginosa
2. Salmonella Contamination of Sheep and Mutton Carcasses Related to Pre-slaughter Holding Conditions
3. GROWTH OF PSYCHROPHILIC BACTERIA
4. Comparison of microbial counts on beef carcasses by using the moist-swab contact method and secondary tissue removal technique
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