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

Research output: Contribution to journalArticle

Original languageEnglish
Pages (from-to)1587-1592
JournalJ. Food Prot.
StatePublished - 2005

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