Consumer preferences, internal color and reduction of shigatoxigenic Escherichia coli in cooked hamburgers - Concepedia

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Consumer preferences, internal color and reduction of shigatoxigenic Escherichia coli in cooked hamburgers

30

Citations

49

References

2013

Year

Elin Røssvoll, Oddvin Sørheim, Even Heir, Trond Møretrø, Nina Veflen Olsen, Solveig Langsrud

Food Quality AssuranceFood MicrobiologyInternal ColorShigatoxigenic Escherichia ColiMicrobiologyFoodborne HazardFood QualityMarketingCooked HamburgersFood SafetyHealth Sciences

References

	Year	Citations

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