Ecological superiority and inhibition of growth of pathogens in ground beef chubs produced from decontaminated beef carcasses /

Numerous studies have addressed the effectiveness of interventions designed to reduce numbers of bacteria on beef carcass surfaces. These treatments have included hot water, organic acids, and other sanitizers, and have been highly effective in reducing pathogens and spoilage organisms. Although t...

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Bibliographic Details

Main Author:	Shellenberger, Amy King
Format:	Thesis eBook
Language:	English
Published:	[Place of publication not identified] : [publisher not identified] ; 2000.
Subjects:	Major food science and technology.
Online Access:	Link to OAKTrust copy