Evaluation of consumer-style cooking methods for reduction of Escherichia coli O157:H7 in ground beef

Journal of Food Protection

Volumn 66, Issue 6, 2003, Pages 1030-1034

  Rhee, Min Suk ^a   Lee, Sun Young ^a   Hillers, Virginia N ^a   McCurdy, Sandra M ^b   Kang, Dong Hyun ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

^b UNIVERSITY OF IDAHO   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI;

EID: 0037708564     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-66.6.1030     Document Type: Article

References (32)

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