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Effects of cooking methods and chemical tenderizers on survival of Escherichia coli O157:H7 in ground beef patties

Yoon, Yohan, Geornaras, Ifigenia, Mukherjee, Avik, Belk, Keith E., Scanga, John A., Smith, Gary C., Sofos, John N.

ArticleIssue Date2013CitationMEAT SCIENCE, v.95, no.2, pp.317 - 322PublisherELSEVIER SCI LTD

Inactivation of Escherichia coli O157:H7 during cooking of non-intact beef treated with tenderization/marination and flavoring ingredients

Yoon, Yohan, Mukherjee, Avik, Geornaras, Ifigenia, Belk, Keith E., Scanga, John A., Smith, Gary C., Sofos, John N.

ArticleIssue Date2011CitationFOOD CONTROL, v.22, no.12, pp.1859 - 1864PublisherELSEVIER SCI LTD

Thermal inactivation of Escherichia coli O157:H7 in beef treated with marination and tenderization ingredients Go to Link

Mukherjee, Avik, Yoon, Yohan, Belk, Keith E., Scanga, John A., Smith, Gary C., Sofos, John N.

ArticleIssue Date2008CitationJOURNAL OF FOOD PROTECTION, v.71, no.7, pp.1349 - 1356PublisherINT ASSOC FOOD PROTECTION

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Browsing by Mukherjee, AvikAuthor

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