Comparison of Steam Pasteurization and Other Methods for Reduction of Pathogens on Surfaces of Freshly Slaughtered Beef

Author: Phebus Randall K.   Nutsch Abbey L.   Schafer David E.   Wilson R. Craig   Riemann M. James   Leising Jerome D.   Kastner Curtis L.   Wolf John R.   Prasai Ram K.  

Publisher: International Association for Food Protection

ISSN: 0362-028X

Source: Journal of Food Protection, Vol.60, Iss.5, 1997-05, pp. : 476-484

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