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Liquid smoke effects on Escherichia coli O157:H7 in beef trimmings and ground beef patties (1997)

  • Estrada-Munoz R
  • Boyle E
  • Marsden J
Kansas Agricultural Experiment Station Research Reports (1997) (1) 6-7
DOI: 10.4148/2378-5977.1900
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Abstract

Liquid smoke (LS) reduce d Escherichia coli O157:H7 counts in inoculated beef trim- mings and ground beef patties. The counts were reduced (P

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APA

Estrada-Munoz, R., Boyle, E. A. E., & Marsden, J. L. (1997). Liquid smoke effects on Escherichia coli O157:H7 in beef trimmings and ground beef patties (1997). Kansas Agricultural Experiment Station Research Reports, (1), 6–7. https://doi.org/10.4148/2378-5977.1900

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