Fung, D.Y.C.; Lee, C.Y.; Kastner, C.; Dikeman, M.; Hunt, M.; Kropf, D.; Lyon, M.
(Kansas State University. Agricultural Experiment Station, 1980)
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 ...