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NTIS 바로가기Meat science, v.101, 2015년, pp.25 - 32
Manios, S.G. , Skandamis, P.N.
The effect of common handling practices (i.e., freezing, thawing and cooking) of beef patties on the survival of Salmonella spp. and Escherichia coli O157:H7, was evaluated. Inoculated ground beef was stored at -22 oC for 5 and 75 days. After thawing at 4 oC/16 h, 20 oC/12 h, in microwave/22-24 min,...
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