A Comparison Study of Quality Attributes of Ground Beef and Veal Patties and Thermal Inactivation of Escherichia coli O157:H7 after Double Pan-Broiling Under Dynamic Conditions

By Li KaWang   McKeith Amanda Gipe   Shen Cangliang   McKeith Russell  

Foods, Vol. 7, Iss. 1, 2017-12 ,pp. : 1-1

MDPI

Access to resources Recommend Favorite

Comparison of Growth Kinetics of Various Pathogenic E. coli on Fresh Perilla Leaf

By Kim Juhui   Ro Eunyoung   Yoon Kisun  

Foods, Vol. 2, Iss. 3, 2013-08 ,pp. : 364-373

MDPI

Access to resources Recommend Favorite

Aflatoxin, Fumonisin and Shiga Toxin-Producing Escherichia coli Infections in Calves and the Effectiveness of Celmanax^®/Dairyman’s Choice™ Applications to Eliminate Morbidity and Mortality Losses

By Baines Danica   Sumarah Mark   Kuldau Gretchen   Juba Jean   Mazza Alberto   Masson Luke  

Toxins, Vol. 5, Iss. 10, 2013-10 ,pp. : 1872-1895

MDPI

Access to resources Recommend Favorite

Evaluating the Effectiveness of Essential Oils and Combination of Copper and Lactic Acid on the Growth of E. coli O157:H7 in Laboratory Medium

By Bor Tarik   Gyawali Rabin   Ibrahim Salam A.  

Foods, Vol. 5, Iss. 1, 2016-02 ,pp. : 14-14

MDPI

Access to resources Recommend Favorite

Dietary PUFA Intervention Affects Fatty Acid- and Micronutrient Profiles of Beef and Related Beef Products

By Dannenberger Dirk   Nuernberg Karin   Herdmann Andrea   Nuernberg Gerd   Hagemann Elke   Kienast Walter  

Foods, Vol. 2, Iss. 3, 2013-07 ,pp. : 295-309

MDPI

Access to resources Recommend Favorite