Effect of inoculum size, bacterial species, type of surfaces and contact time to the transfer of foodborne pathogens from inoculated to non-inoculated beef fillets via food processing surfaces-Reference-Cited by-同舟云学术

Effect of inoculum size, bacterial species, type of surfaces and contact time to the transfer of foodborne pathogens from inoculated to non-inoculated beef fillets via food processing surfaces

Published:2017-04 Issue: Volume:62 Page:51-57
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Gkana E.^ORCID,Chorianopoulos N.,Grounta A.,Koutsoumanis K.,Nychas G.-J.E.^ORCID

Publisher

Elsevier BV

Subject

Microbiology,Food Science

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