A Comparison Study of Quality Attributes of Ground Beef and Veal Patties and Thermal Inactivation of Escherichia coli O157:H7 after Double Pan-Broiling Under Dynamic Conditions-Reference-Cited by-同舟云学术

A Comparison Study of Quality Attributes of Ground Beef and Veal Patties and Thermal Inactivation of Escherichia coli O157:H7 after Double Pan-Broiling Under Dynamic Conditions

Published:2017-12-26 Issue:1 Volume:7 Page:1
ISSN:2304-8158
Container-title:Foods
language:en
Short-container-title:Foods

Author:

Li KaWang,McKeith Amanda,Shen Cangliang,McKeith Russell

Publisher

MDPI AG

Subject

Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science

Link

http://www.mdpi.com/2304-8158/7/1/1/pdf

Reference29 articles.

1. Escherichia coli O157:H7;Meng,1997

2. Inactivation of Escherichia coli O157:H7 in Nonintact Beefsteaks of Different Thicknesses Cooked by Pan Broiling, Double Pan Broiling,or Roasting by Using Five Types of Cooking Appliances

3. Improving Consumer Satisfaction of Beef Through the Use of Thermometers and Consumer Education by Wait Staff

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