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在“
Elsevier电子期刊
”中,
命中:
1
条,耗时:0.1239411 秒
1.
Quality attributes and thermal inactivation of Shiga toxin-producing Escherichia coli in moisture enhanced, non-intact beef products are affected by pump rate, internal temperature, and resting time after cooking
作者:
Cangliang
Shen
a
;
cangliang
.shen@
mail
.wvu.edu"
class
="auth_
mail
"
title
="E-
mail
the
corresponding
author
;
Amanda McKeith
b
;
1
;
Courtney Broyles
c
;
Russell McKeith
d
关键词:
E. coli O157
;
H7
;
Non-O157-STEC
;
Moisture enhancement
;
Rest time
;
Double pan-broiling
刊名:Food Control
出版年:2016
1
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2016年(1)
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