Escherichia coli O157:H7 reduction in hamburgers with regard to premature browning of minced beef, colour score and method for determining doneness
Author:
Funder
Stiftelsen Ivar och Elsa Sandbergs stipendie fond
Publisher
Elsevier BV
Subject
General Medicine,Microbiology,Food Science
Reference40 articles.
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4. A multistate outbreak of Escherichia coli O157:H7 associated bloody diarrhea and hemolytic–uremic-syndrome from hamburgers — the Washington experience;Bell;JAMA,1994
5. Quantitative risk assessment for Escherichia coli O157:H7 in ground beef hamburgers;Cassin;Int. J. Food Microbiol.,1998
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