Heat-Resistance of Escherichia Coli O157:H7 in Meat and Poultry as Affected by Product Composition-Reference-Cited by-同舟云学术

Heat-Resistance of Escherichia Coli O157:H7 in Meat and Poultry as Affected by Product Composition

Published:1995-05 Issue:3 Volume:60 Page:606-610
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

AHMED NAHED M.,CONNER DONALD E.,HUFFMAN DALE L.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1995.tb09838.x/fullpdf

Reference34 articles.

1. N.M. Ahmed, and D.E. Conner, 1992 . Comparative evaluation of the thermal resistance for three strains ofEscherichia coliO157:H7 . (Abstr)Proc. Ann. Mtg. Amer. Soc. Microbial. S. E. Branch, Nov. 19-21. Auburn, AL., p.21 .

2. Evaluation of Various Media for Recovery of Thermally-Injured Escherichia coli O157:H71

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