2019 journal article

Meat Bars: A Survey To Assess Consumer Familiarity and Preparation Parameters and a Challenge Study To Quantify Viability of Shiga Toxin-Producing Escherichia coli Cells during Processing and Storage

JOURNAL OF FOOD PROTECTION, 82(7), 1249–1264.

By: J. Luchansky, M. Mayhew, Y. Jung, A. Klinedinst, L. Harkins, L. Shane, M. Osoria, L. McGeary ...

Source: Web Of Science
Added: July 15, 2019