Validation of Baking To Control Salmonella Serovars in Hamburger Bun Manufacturing, and Evaluation of Enterococcus faecium ATCC 8459 and Saccharomyces cerevisiae as Nonpathogenic Surrogate Indicators.
In: Journal of Food Protection, Jg. 79 (2016-04-01), Heft 4, S. 544-552
Online
academicJournal
Zugriff:
Titel: |
Validation of Baking To Control Salmonella Serovars in Hamburger Bun Manufacturing, and Evaluation of Enterococcus faecium ATCC 8459 and Saccharomyces cerevisiae as Nonpathogenic Surrogate Indicators.
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Autor/in / Beteiligte Person: | CHANNAIAH, LAKSHMIKANTHA H. ; HOLMGREN, ELIZABETH S. ; MICHAEL, MINTO ; SEVART, NICHOLAS J. ; MILKE, DONKA ; SCHWAN, CARLA L. ; KRUG, MATTHEW ; WILDER, AMANDA ; PHEBUS, RANDALL K. ; THIPPAREDDI, HARSHAVARDHAN ; MILLIKEN, GEORGE |
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Zeitschrift: | Journal of Food Protection, Jg. 79 (2016-04-01), Heft 4, S. 544-552 |
Veröffentlichung: | 2016 |
Medientyp: | academicJournal |
ISSN: | 0362-028X (print) |
DOI: | 10.4315/0362-028X.JFP-15-241 |
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