Reduction of Escherichia coli O157:H7 and Salmonella in Ground Beef Using Lactic Acid Bacteria and the Impact on Sensory Properties

Author: Smith L.   Mann J. E.   Harris K.   Miller M. F.   Brashears M. M.  

Publisher: International Association for Food Protection

ISSN: 0362-028X

Source: Journal of Food Protection, Vol.68, Iss.8, 2005-08, pp. : 1587-1592

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