Thermal inactivation of Escherichia coli O157:H7, Salmonella senftenberg, and Enzymes with Potential as Time-Temperature Indicators in Ground Turkey Thigh Meat

Author: Veeramuthu Giridaran J.   Price James F.   Davis Carl E.   Booren Alden M.   Smith Denise M.  

Publisher: International Association for Food Protection

ISSN: 0362-028X

Source: Journal of Food Protection, Vol.61, Iss.2, 1998-02, pp. : 171-175

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