TY - JOUR
T1 - Thermal inactivation of Salmonella spp, S. Typhimurium DT104 and Escherichia coli O157:H7 in ground beef
AU - Smith, Sarah E
AU - Maurer, J
AU - Orta Ramirez, Alicia
AU - Ryser, Elliot T
AU - Smith, Denise M
PY - 2001
Y1 - 2001
N2 - This work was supported by the Michigan State University Crop and Food Bioprocessing Center, the Michigan State University Agriculture Experiment Station, and the Cooperative State Research, Education and Extension Service, United States Department of Agriculture, under Agreement Number 96-35500-3551. Any opinions, findings, conclusions, or recommendations expressed in this document are those of the authors and do not necessarily reflect the view of the USDA.
AB - This work was supported by the Michigan State University Crop and Food Bioprocessing Center, the Michigan State University Agriculture Experiment Station, and the Cooperative State Research, Education and Extension Service, United States Department of Agriculture, under Agreement Number 96-35500-3551. Any opinions, findings, conclusions, or recommendations expressed in this document are those of the authors and do not necessarily reflect the view of the USDA.
U2 - 10.1111/j.1365-2621.2001.tb16099.x
DO - 10.1111/j.1365-2621.2001.tb16099.x
M3 - Article
SN - 0022-1147
VL - 66
SP - 1164
EP - 1168
JO - Journal of Food Science
JF - Journal of Food Science
ER -