Authors: PHEBUS RK NUTSCH AL SCHAFER DE WILSON RC RIEMANN MJ LEISING JD KASTNER CL WOLF JR PRASAI RK

Citation: Rk. Phebus et al., COMPARISON OF STEAM PASTEURIZATION AND OTHER METHODS FOR REDUCTION OFPATHOGENS ON SURFACES OF FRESHLY SLAUGHTERED BEEF, Journal of food protection, 60(5), 1997, pp. 476-484

Authors: NUTSCH AL PHEBUS RK RIEMANN MJ SCHAFER DE BOYER JE WILSON RC LEISING JD KASTNER CL

Citation: Al. Nutsch et al., EVALUATION OF A STEAM PASTEURIZATION PROCESS IN A COMMERCIAL BEEF PROCESSING FACILITY, Journal of food protection, 60(5), 1997, pp. 485-492