Heat Inactivation of Escherichia coli O157:H7 in Turkey Meat as Affected by Sodium Chloride, Sodium Lactate, Polyphosphate, and Fat Content

Author: Kotrola John S.   Conner Donald E.  

Publisher: International Association for Food Protection

ISSN: 0362-028X

Source: Journal of Food Protection, Vol.60, Iss.8, 1997-08, pp. : 898-902

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