Evaluation of Additional Cooking Procedures To Achieve Lethality Microbiological Performance Standards for Large, Intact Meat Products

Author: Haneklaus A. N.   Harris K. B.   Cuervo M. P.   Ilhak O. I.   Lucia L. M.   Castillo A.   Hardin M. D.   Osburn W. N.   Savell J. W.  

Publisher: International Association for Food Protection

ISSN: 0362-028X

Source: Journal of Food Protection, Vol.74, Iss.10, 2011-10, pp. : 1741-1745

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