Influence of Freezing and Freezing Plus Acidic Calcium Sulfate and Lactic Acid Addition on Thermal Inactivation of Escherichia coli O157:H7 in Ground Beef

Author: Zhao Tong   Doyle Michael P.   Kemp Maurice C.   Howell Rhonda S.   Zhao Ping  

Publisher: International Association for Food Protection

ISSN: 0362-028X

Source: Journal of Food Protection, Vol.67, Iss.8, 2004-08, pp. : 1760-1764

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