Inactivation of Escherichia coli O157:H7 in Nonintact Beefsteaks of Different Thicknesses Cooked by Pan Broiling, Double Pan Broiling, or Roasting by Using Five Types of Cooking Appliances

Author: Shen Cangliang   Adler Jeremy M.   Geornaras Ifigenia   Belk Keith E.   Smith Gary C.   Sofos John N.  

Publisher: International Association for Food Protection

ISSN: 0362-028X

Source: Journal of Food Protection, Vol.73, Iss.3, 2010-03, pp. : 461-469

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