Effect of hydrodynamic pressure treatment and cooking on inactivation of Escherichia coli O157:H7 in blade-tenderized beef steaks

Journal of Muscle Foods

Volumn 16, Issue 4, 2005, Pages 342-353

  Patel, J R ^a   Williams Campbell, A C ^a   Liu, M N ^a   Solomon, M B ^a  

^a AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; ESCHERICHIA COLI O157-H7;

EID: 29144520293     PISSN: 10460756     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4573.2005.00026.x     Document Type: Review

References (24)

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