Reduction of Escherichia coli O157:H7 and Salmonella in Ground Beef Using Lactic Acid Bacteria and the Impact on Sensory Properties - Concepedia

Concepedia

Publication | Closed Access

Reduction of Escherichia coli O157:H7 and Salmonella in Ground Beef Using Lactic Acid Bacteria and the Impact on Sensory Properties

68

Citations

11

References

2005

Year

Leif Smith, J.E. Mann, Kerri B. Harris, M.F. Miller, M.M. Brashears

Journal of Food Protection

Microbial ContaminationFoodborne IllnessFood MicrobiologySensory PropertiesEscherichia Coli O157MicrobiologyFoodborne HazardMeat QualityMedicineAntimicrobial ResistanceFood Safety

References

	Year	Citations

Page 1