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Effects of selected cooking procedures on the survival of Escherichia coli O157:H7 in inoculated steaks cooked on a hot plate or gas barbecue grill.
Gill, C O; Devos, J; Youssef, M K; Yang, X.
Afiliación
  • Gill CO; Agriculture and Agri-Food Canada Lacombe Research Centre, 6000 C & E Trail, Lacombe, Alberta, Canada T4L 1W1. colin.gill@agr.gc.ca.
  • Devos J; Agriculture and Agri-Food Canada Lacombe Research Centre, 6000 C & E Trail, Lacombe, Alberta, Canada T4L 1W1.
  • Youssef MK; Agriculture and Agri-Food Canada Lacombe Research Centre, 6000 C & E Trail, Lacombe, Alberta, Canada T4L 1W1, Department of Food Hygiene and Control, Cairo University, Giza, Egypt.
  • Yang X; Agriculture and Agri-Food Canada Lacombe Research Centre, 6000 C & E Trail, Lacombe, Alberta, Canada T4L 1W1.
J Food Prot ; 77(6): 919-26, 2014 Jun.
Article en En | MEDLINE | ID: mdl-24853513
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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Escherichia coli O157 / Culinaria / Viabilidad Microbiana / Carne Límite: Animals / Humans Idioma: En Revista: J Food Prot Año: 2014 Tipo del documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Escherichia coli O157 / Culinaria / Viabilidad Microbiana / Carne Límite: Animals / Humans Idioma: En Revista: J Food Prot Año: 2014 Tipo del documento: Article