High-pressure processing and boiling water treatments for reducing Listeria monocytogenes, Escherichia coli O157: H7, Salmonella spp., and Staphylococcus aureus during beef jerky processing

Joshua A. Scheinberg, Amanda L. Svoboda, Catherine N. Cutter

Research output: Contribution to journal › Article › peer-review

27 Scopus citations

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Food Science