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

Author： Li KaWang   McKeith Amanda Gipe   Shen Cangliang   McKeith Russell  

Publisher： MDPI

E-ISSN： 2304-8158|7|1|1-1

ISSN： 2304-8158

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

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