Reduction of Escherichia coli O157:H7 and Salmonella in Ground Beef Using Lactic Acid Bacteria and the Impact on Sensory Properties

L. Smith, J. E. Mann, K. Harris, Markus Miller, Mindy Brashears

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Cite this

@article{c51e183bdfef45fd8f31ba038c57320e,

title = "Reduction of Escherichia coli O157:H7 and Salmonella in Ground Beef Using Lactic Acid Bacteria and the Impact on Sensory Properties",

author = "L. Smith and Mann, {J. E.} and K. Harris and Markus Miller and Mindy Brashears",

year = "2005",

language = "English",

pages = "1587--1592",

journal = "J. Food Prot.",

}