High pressure–low temperature processing of beef: Effects on survival of internalized E. coli O157: H7 and quality characteristics

TitleHigh pressure–low temperature processing of beef: Effects on survival of internalized E. coli O157: H7 and quality characteristics
Publication TypeJournal Article
Year of Publication2014
AuthorsLowder, AC, Waite-Cusic, JG, DeWitt, CAMireles
JournalInnovative Food Science & Emerging Technologies
Volume26
Pagination18–25