Contribution of Humidity to the Lethality of Surface-Attached Heat-Resistant Salmonella during the Thermal Processing of Cooked Ready-to-Eat Roast Beef

J. E. Mann, Mindy Brashears

Research output: Contribution to journalArticle

Original languageEnglish
Pages (from-to)762-765
JournalJ. Food Prot.
StatePublished - 2007

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