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* ..., Z. Trauger*, B. Shoyer*, B. Chapman, S. Cope, S. Campano* & A. Porto-Fett*
