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Keyword [Trimmings]
Result: 1 - 3 | Page: 1 of 1
1.
Control of Escherichia coli O157:H7, generic Escherichia coli, and Salmonella spp. on beef trimmings prior to grinding using a controlled phase carbon dioxide (CPCO2) system
2.
Survival and persistence of foodborne pathogens in food residues on packaging materials and reduction of Escherichia coli O157:H7 and Salmonella in beef trimmings
3.
Escherichia coli O157:H7 and Salmonella spp. risk assessments for the production and cooking of restructured beef steaks
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