Effect of frozen storage, different thawing methods and cooking processes on the survival of Salmonella spp. and Escherichia coli O157:H7 in commercially shaped beef patties-Reference-Cited by-同舟云学术

Effect of frozen storage, different thawing methods and cooking processes on the survival of Salmonella spp. and Escherichia coli O157:H7 in commercially shaped beef patties

Published:2015-03 Issue: Volume:101 Page:25-32
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Manios Stavros G.^ORCID,Skandamis Panagiotis N.

Funder

General Secretariat for Research and Technology

Publisher

Elsevier BV

Subject

Food Science

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5. Meat cooking shrinkage: Measurement of a new meat quality parameter;Barbera;Meat Science,2006

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