Effects of High Hydrostatic Pressure and Beef Patty Formulations on the Inactivation of Native Strains of Shiga Toxin-Producing Escherichia coli O157:H7
This study aimed to evaluate the effects of beef patty formulations and pressure levels on the inactivation of spoilage microbiota and native Shiga toxin-producing Escherichia coli (STEC) O157:H7. Beef patties were made with different salt and fat content (A: 1% NaCl – 10% fat, B: 2% NaCl – 10% fat,...
| Main Authors: | , , , , , |
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| Format: | info:ar-repo/semantics/artículo |
| Language: | Inglés |
| Published: |
Springer
2021
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| Subjects: | |
| Online Access: | http://hdl.handle.net/20.500.12123/9166 https://link.springer.com/article/10.1007%2Fs11947-021-02648-5 https://doi.org/10.1007/s11947-021-02648-5 |
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