机译:商业肋骨制备方法的微生物学安全性:机械嫩肋眼中沙门氏菌的热灭活
Department of Food Science and Technology, University of Nebraska, Lincoln, Nebraska 68583,Department of Animal Science, Texas Tech University, Lubbock, TX 79409, USA;
U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA;
U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA;
U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA;
Department of Food Science and Technology, University of Nebraska, Lincoln, Nebraska 68583,Department of Poultry Science, University of Georgia, Athens, GA 30602, USA;
机译:机械嫩化的牛肉原肋骨中大肠杆菌0157:H7在商业条件下烘烤,烹饪和保温后的命运
机译:商业实践中用于清洁牛肉用机械嫩化设备的程序的微生物效应
机译:机械嫩化小牛肉中大肠杆菌O157:H7和非O157志贺毒素生产大肠杆菌细胞的热灭活
机译:基于流畅度函数的截面肋眼图像顺序压缩方法
机译:利用低于54.4°C的温度评估牛肉素肋骨烘烤中的沙门氏菌蛋白酶蛋白酶蛋白酶蛋白酶蛋白酶,肠球菌饲料8459
机译:微生物培养和抗微生物敏感性试验方法对商业家禽沙门氏菌抗菌抗菌模式的测定
机译:沙门氏菌烹饪风险评估的叶片嫩肋骨