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Effect of frozen storage, different thawing methods and cooking processes on the survival of Salmonella spp. and Escherichia coli O157:H7 in commercially shaped beef patties

Effect of frozen storage, different thawing methods and cooking processes on the survival of Salmonella spp. and Escherichia coli O157:H7 in commercially shaped beef patties

Manios, Stavros G.; Skandamis, Panagiotis N.
  • 期刊名称Meat Science
  • 作者Manios, Stavros G.; Skandamis, Panagiotis N.
  • 卷第101卷
  • 印刷ISSN0309-1740
  • 文件大小1649.50KB
  • 发表时间2015-03
  • DOI10.1016/j.meatsci.2014.10.031
  • 页码25-32
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