Your browser doesn't support javascript.
loading
Changes in Escherichia coli O157:H7 numbers during holding on excised lean, fascia and fat beef surfaces at different temperatures.
Crowley, K M; Prendergast, D M; McDowell, D A; Sheridan, J J.
Affiliation
  • Crowley KM; Food Safety Department, Ashtown Food Research Centre (formerly The National Food Centre), Dublin, Ireland. karen.crowley@teagasc.ie
J Appl Microbiol ; 107(5): 1542-50, 2009 Nov.
Article in En | MEDLINE | ID: mdl-19457044
Subject(s)
Fulltext
Add to My VHL
Print
XML
PubMed Links
Search on Google

Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Temperature / Adipose Tissue / Escherichia coli O157 / Meat Limits: Animals Language: En Journal: J Appl Microbiol Journal subject: MICROBIOLOGIA Year: 2009 Document type: Article Affiliation country:
Fulltext
Add to My VHL
Print
XML
PubMed Links
Search on Google

Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Temperature / Adipose Tissue / Escherichia coli O157 / Meat Limits: Animals Language: En Journal: J Appl Microbiol Journal subject: MICROBIOLOGIA Year: 2009 Document type: Article Affiliation country: