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Steam pasteurization to greatly reduce the incidence of pathogens on beef carcasses

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dc.contributor.authorPhebus, Randy
dc.contributor.authorKastner, Curtis L.
dc.date.accessioned2015-12-23T20:39:28Z
dc.date.available2015-12-23T20:39:28Z
dc.date.issued1998-01
dc.date.published1998-01
dc.descriptionRandy, Phebus & Curtis Kastner, Steam pasteurization to greatly reduce the incidence of pathogens on beef carcasses, Kansas State University, January 1998.
dc.identifierMF-2314
dc.identifier.urihttp://hdl.handle.net/2097/21739
dc.publisherKansas State University
dc.relation.isPartOfMF (Manhattan, Kan.); 2314 (Jan. 1998)en_US
dc.relation.isPartOfProgram Updates and Highlightsen_US
dc.rightsThis Item is protected by copyright and/or related rights. You are free to use this Item in any way that is permitted by the copyright and related rights legislation that applies to your use. Contents of this publication may be freely reproduced for educational purposes. All other rights reserved. Brand names appearing in this publication are for product identification purposes only. No endorsement is intended, nor is criticism implied of similar products not mentioned.
dc.rights.urihttp://rightsstatements.org/vocab/InC-EDU/1.0/
dc.subjectFood
dc.subjectSteam Pasteurization
dc.subjectBacterial pathogens
dc.subjectFoodborne illnesses
dc.subjectBeef carcasses
dc.subjectSPS for beef slaughter
dc.subjectMF
dc.subject.AATSerials (publications)en_US
dc.subject.AATArticlesen_US
dc.subject.LCNAFKansas State University. Agricultural Experiment Station and Cooperative Extension Service
dc.titleSteam pasteurization to greatly reduce the incidence of pathogens on beef carcasses
dc.title.alternativeMF2314
dc.typeText

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