Validation of Time and Temperature Values as Critical Limits for the Control of Escherichia coli O157:H7 during the Production of Fresh Ground Beef

J. E. Mann, Mindy Brashears

Research output: Contribution to journalArticle

Original languageEnglish
Pages (from-to)1978-1982
JournalJ. Food Prot.
StatePublished - 2006

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