PREVENTION AND DECONTAMINATION OF ESCHERICHIA COLI O157:H7 ON RAW BEEF CARCASSES IN COMMERCIAL BEEF ABATTOIRS-Reference-Cited by-同舟云学术

PREVENTION AND DECONTAMINATION OF ESCHERICHIA COLI O157:H7 ON RAW BEEF CARCASSES IN COMMERCIAL BEEF ABATTOIRS

Published:2006-03 Issue:1 Volume:14 Page:1-95
ISSN:1060-3999
Container-title:Journal of Rapid Methods and Automation in Microbiology
language:en
Short-container-title:J Rapid Methods Auto Microbiol

Author:

EDWARDS JESSICA RENEE,FUNG DANIEL Y.C.

Publisher

Wiley

Subject

Microbiology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4581.2006.00037.x/fullpdf

Reference232 articles.

1. Survival and growth of Escherichia coli O157:H7 in ground, roasted beef as affected by pH, acidulants, and temperature

2. Effect of acid decontamination of beef subprimal cuts on the microbiological and sensory characteristics of steaks

3. ARGICULTURAL MARKETING SERVICE (AMS) . 2000 . Leather meal. AMS-USDA. http://www.ams.usda.gov/nop/NationalList/TAPReviews/LeatherMeal.pdf (accessed October 27, 2005).

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