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, A. J. Garmyn, Markus Miller

Research output: Contribution to journalArticle

Original languageEnglish
Pages (from-to)289-293
JournalJ. Food Prot.
StatePublished - 2011

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