HIGHLIGHTS
- who: M.N. Roberts and collaborators from the progress (Kansas State UniversityAgricultural Experiment Station and Cooperative Extension Service) have published the research work: Thermal process for jerky provides proper lethality for controlling pathogens, in the Journal: (JOURNAL)
- what: The aim of this study was to determine the effects of thermal processing temperatures and times on reducing E. coli O157:H7 and Salmonella in chopped and formed
- how: Heat-treated samples with counts below the detection limit were tested for a positive or negative level of either E. coli O157H7 or Salmonella.
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