Validation of Time and Temperature Values as Critical Limits for Salmonella and Background Flora Growth During the Production of Fresh Ground and Boneless Pork Products

J. E. Mann; L. Smith; Mindy Brashears

Validation of Time and Temperature Values as Critical Limits for Salmonella and Background Flora Growth During the Production of Fresh Ground and Boneless Pork Products

Animal and Food Sciences

Research output: Contribution to journal › Article

Original language	English
Pages (from-to)	1389-1393
Journal	J. Food Prot.
State	Published - 2004

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@article{fa5b547ded5f4b26aa085c6fcd29bff8,

title = "Validation of Time and Temperature Values as Critical Limits for Salmonella and Background Flora Growth During the Production of Fresh Ground and Boneless Pork Products",

author = "Mann, {J. E.} and L. Smith and Mindy Brashears",

year = "2004",

language = "English",

pages = "1389--1393",

journal = "J. Food Prot.",

}