Lee, C.Y.; Kastner, Curtis L.; Dikeman, Michael E.; Hunt, Melvin C.; Kropf, Donald H.; Lyon, M.; Fung, Daniel Y. C.
(Kansas State University. Agricultural Experiment Station, 2011-02-09)
To help insure that hot-processed beef has an acceptable shelf life
and is microbiologically safe, the microbial characteristics of the product
must be evaluated. This is particularly true for hot-processed cuts that
are ...