Effects of simulated dry and wet chilling and aging of beef fat and lean tissues on the reduction of Escherichia coli O157:H7 and Salmonella.

A W Tittor, M G Tittor, Mindy Brashears, J Brooks, Andrea Garmyn, Markus Miller

Research output: Contribution to journalArticle

Original languageEnglish
Pages (from-to)289-93
JournalDefault journal
StatePublished - Feb 1 2011

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