Evaluation of hot water wash parameters to achieve maximum effectiveness in reducing levels of Salmonella Typhimurium, Escherichia coli O157:H7 and coliforms/ Escherichia coli on beef carcass surfaces /

Bibliographic Details

Main Author:	Davidson, Melissa A.
Other Authors:	Harris, Kerri B. (Thesis advisor), Savell, Jeffrey W. (Thesis advisor)
Format:	Thesis eBook
Language:	English
Published:	[College Station, Tex.] : [Texas A&M University], [2010]
Subjects:	Major food science and technology. E. coli O157:H7 Salmonella Beef hot water
Online Access:	Link to OAK Trust copy