Growth of Escherichia coli O157:H7, Salmonella Typhimurium DT104, and Listeria monocytogenes in Dark Cutting Beef at 10 or 22°C

Author: Hooper-Kinder C. A.   Davidson P. M.   Duckett S. K.  

Publisher: International Association for Food Protection

ISSN: 0362-028X

Source: Journal of Food Protection, Vol.65, Iss.1, 2002-01, pp. : 196-198

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