Evaluation of Two Thermal Processing Schedules at Low Relative Humidity for Elimination of Escherichia coli O157:H7 and Salmonella Serovars in Chopped and Formed Beef Jerky

Author： Harper Nigel M.   Roberts Michelle N.   Getty Kelly J. K.   Boyle Elizabeth A. E.   Fung Daniel Y. C.   Higgins James J.  

Publisher： International Association for Food Protection

ISSN： 0362-028X

Source： Journal of Food Protection, Vol.72, Iss.12, 2009-12, pp. : 2476-2482

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