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 journal › Article

Fingerprint

Dive into the research topics of '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'. Together they form a unique fingerprint.

Agriculture & Biology