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Effect of different marinade treatments on survival and morphology of pathogens in beef jerky
(University of Missouri--Columbia, 2009)
individually inoculated with four different bacterial strains i.e. E. coli O157:H7, S. Typhimurium, L. monocytogenes and S. aureus and stored at ambient temperature under vacuum packaging for analysis at 7 day intervals up to 28 days. The parameters studied...