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Rates of Thermal Inactivation of Listeria monocytogenes in Beef and Fermented Beaker Sausage

Jean L Schoeni1, Kevin Brunner1, Michael P Doyle1

  • 1Department of Food Microbiology and Toxicology and the Food Research Institute, University of Wisconsin-Madison, Madison, Wisconsin 53706.

Journal of Food Protection
|May 5, 2019
PubMed

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