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Citation: A. Ortaramirez et al., THERMAL INACTIVATION OF ESCHERICHIA-COLI O157-H7, SALMONELLA SENFTENBERG, AND ENZYMES WITH POTENTIAL AS TIME-TEMPERATURE INDICATORS IN-GROUND BEEF, Journal of food protection, 60(5), 1997, pp. 471-475

Authors: ORTARAMIREZ A WANG CH ABOUZIED MM VEERAMUTHU GJ PRICE JF PESTKA JJ SMITH DM

Citation: A. Ortaramirez et al., LACTATE-DEHYDROGENASE MONOCLONAL-ANTIBODY SANDWICH ELISA TO DETERMINECOOKING TEMPERATURE OF GROUND-BEEF, Journal of agricultural and food chemistry, 44(12), 1996, pp. 4048-4051

Authors: SMITH DM ORTARAMIREZ A

Citation: Dm. Smith et A. Ortaramirez, ENZYME-LINKED-IMMUNOSORBENT-ASSAY TECHNOLOGY TO VERIFY END-POINT COOKING TEMPERATURES OF MEAT-PRODUCTS, Journal of clinical ligand assay, 18(3), 1995, pp. 161-165