Mathematical Approaches To Estimating Lag-Phase Duration and Growth Rate for Predicting Growth of Salmonella Serovars, Escherichia coli O157:H7, and Staphylococcus aureus in Raw Beef, Bratwurst, and Poultry

Author: Borneman Darand L.   Ingham Steven C.   Ané Cécile  

Publisher: International Association for Food Protection

ISSN: 0362-028X

Source: Journal of Food Protection, Vol.72, Iss.6, 2009-06, pp. : 1190-1200

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