Temperature Effect on Inactivation Kinetics of Escherichia coli O157: H7 by Electron Beam in Ground Beef, Chicken Breast Meat, and Trout Fillets
Fate of Escherichia coli O157: H7 During Production of Snack Sticks Made from Beef or a Venison/Beef Fat Blend and Directly Acidified with Citric or Lactic Acid
Stacey K. Stoltenberg, K. Getty, Harshavardhan Thippareddi, R.K. Phebus, T. M. Loughin
Radiation Processing of Minimally Processed Pineapple (Ananas comosus Merr.): Effect on Nutritional and Sensory Quality
Sachin N. Hajare, V. S. Dhokane, R. Shashidhar, Sunil D. Saroj, Arun Sharma, J. R. Bandekar
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