Author:
Bolton D.J.,Catarame T.,Byrne C.,Sheridan J.J.,McDowell D.A.,Blair I.S.
Subject
Applied Microbiology and Biotechnology
Reference24 articles.
1. Survival of Escherichia coli O157:H7 in Ground-Beef Patties during Storage at 2, −2, 15 and then −2°C, and −20°C†
2. Food safety through the meat supply chain
3. 3 D.J. Bolton, C.M. Byrne, T. Catarame, and J.J. Sheridan (2001 ) Control ofEscherichia ColiO157: H7 in beef burgers. ISBN 1, 84170, 188, 2. The National Food Centre.
4. Beef HACCP: intervention and non-intervention systems
5. 5 D.J. Bolton, J.J. Sheridan, and A.M. Doherty (2000 ) HACCP for Irish Beef Slaughter . ISBN 1, 84170, 121, 1. The National Food Centre.
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