Microbiological Safety of Commercial Prime Rib Preparation Methods: Thermal Inactivation of Salmonella spp. in Mechanically Tenderized Rib Eye

Maria Calle Madrid, Ana Porto Fett, Jon Luchansky, Harshavardan Thippareddy

Research output: Contribution to journalArticle

Original languageEnglish
Pages (from-to)2126–2135
JournalJournal of Food Protection
StatePublished - May 2015

Fingerprint Dive into the research topics of 'Microbiological Safety of Commercial Prime Rib Preparation Methods: Thermal Inactivation of Salmonella spp. in Mechanically Tenderized Rib Eye'. Together they form a unique fingerprint.

  • Cite this