Effect of beef product structure and sublethal cooking history on Salmonella thermal inactivation

In Collections: Electronic Theses & Dissertations

Copyright Status: In Copyright

Material Type: Theses

Authors: Mogollón Jijón, María Avelina

Date: 2007

Subjects: Salmonella
Beef
Microorganisms--Effect of heat on
Meat--Microbiology

Program of Study: Food Science and Human Nutrition

Degree Level: Masters

Language: English

Pages: xi, 86 pages

Permalink: https://doi.org/doi:10.25335/9t6n-jr44