Validation of salmonella thermal lethality in whole muscle meat products during pilot-scale slow roasting processes

View PDF

Downloads

Description Original file

Size 11.25 MB

Format application/pdf

Description Low-resolution image

Size 29.95 KB

Format image/jpeg

Description Full text

Size 161.18 KB

Format text/plain

Description Descriptive metadata (MODS)

Size 6.94 KB

Format text/xml

Description Descriptive metadata (Dublin Core)

Size 1.41 KB

Format text/xml

Description Descriptive metadata (NDLTD)

Size 1.6 KB

Format text/xml

Details

Subjects: Salmonella
Meat--Microbiology
Microorganisms--Effect of temperature on
Beef--Microbiology
Pork
Microbiology
Turkey

If you encounter accessibility issues with items on this page, please contact our remediation service.