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Thermal Inactivation of Escherichia coli O157: H7, Salmonella senftenberg, and Enzymes with Potential as Time-Temperature Indicators in Ground Beef
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1997
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Microbial ContaminationFood MicrobiologyEscherichia Coli O157Thermal ProcessingThermal InactivationMicrobiologyThermodynamicsGround BeefPredictive MicrobiologyMeat Science
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