机译:评估在较低的相对湿度下消除切碎和成型的牛肉干中大肠杆菌O157:H7和沙门氏菌血清的两种热处理工艺方案
Food Science Institute,Kansas State University, Manhattan, Kansas 66506;
Food Science Institute,Kansas State University, Manhattan, Kansas 66506 CargiIl Meat Solutions, 2901 North Mead, Wichita, Kansas 67219, USA;
Food Science Institute,Kansas State University, Manhattan, Kansas 66506 Department of Animal Sciences and Industry,Kansas State University, Manhattan, Kansas 66506;
Food Science Institute,Kansas State University, Manhattan, Kansas 66506 Department of Animal Sciences and Industry,Kansas State University, Manhattan, Kansas 66506;
Food Science Institute,Kansas State University, Manhattan, Kansas 66506 Department of Animal Sciences and Industry,Kansas State University, Manhattan, Kansas 66506;
Department of Statistics, Kansas State University, Manhattan, Kansas 66506;
机译:商业性全肌肉牛肉干生产过程对沙门氏菌和大肠杆菌O157:H7的致命性
机译:在家常形式的脱水工艺的致命性,在地面和成型牛肉干的生产中抵抗大肠杆菌O157:H7和沙门氏菌血清型以及在工艺验证中使用病原体替代品的潜力
机译:家用脱水机中全肌肉牛肉干生产过程中实现的大肠杆菌E157大肠杆菌,H7,沙门氏菌,单核细胞增生性李斯特菌和金黄色葡萄球菌的破坏
机译:将大肠杆菌O157:H7,鼠伤寒沙门氏菌和单核细胞增生性李斯特菌附着在牛肉上,并使用流体动压处理使其失活
机译:评估破坏全肌肉干牛肉干中的大肠杆菌O157:H7的过程。
机译:兼职厌氧菌形状的多种生物膜由肉类加工表面细菌和大肠杆菌O157:H7或肠炎沙门氏菌鼠伤寒沙门氏菌组成
机译:针对沙门氏菌血清型和大肠杆菌O157:H7的商业全肌牛肉干制造工艺的致死率