AGRIS - International System for Agricultural Science and Technology

Escherichia coli O157:H7 reduction in hamburgers with regard to premature browning of minced beef, colour score and method for determining doneness

2015

Boqvist, Sofia | Fernström, Lise-Lotte | Alsanius, Beatrix W. | Lindqvist, Roland


Bibliographic information
International journal of food microbiology
ISSN 0168-1605
Publisher
Elsevier Ltd
Other Subjects
Modified atmosphere; Hamburgers; Relative risk; Meat juices; Escherichia coli o157; Internal temperature; Minced beef; Doneness evaluation; Relative risk; Bacterial inactivation
Language
English
Type
Journal Article; Text

2024-02-27
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