Validation of Time and Temperature Values as Critical Limits for the Control of Escherichia coli O157:H7 during the Production of Fresh Ground Beef

Author: Mann J. E.   Brashears M. M.  

Publisher: International Association for Food Protection

ISSN: 0362-028X

Source: Journal of Food Protection, Vol.69, Iss.8, 2006-08, pp. : 1978-1982

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