(Q50113839)

English

Home-style beef jerky: effect of four preparation methods on consumer acceptability and pathogen inactivation.

scientific article published in August 2001

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scholarly article

1 reference

Europe PubMed Central

PubMed publication ID

25 February 2018

http://europepmc.org/abstract/MED/11510659

Home-style beef jerky: effect of four preparation methods on consumer acceptability and pathogen inactivation. (English)

1 reference

Europe PubMed Central

PubMed publication ID

25 February 2018

http://europepmc.org/abstract/MED/11510659

author name string

Harrison JA

1

1 reference

Europe PubMed Central

PubMed publication ID

25 February 2018

http://europepmc.org/abstract/MED/11510659

Harrison MA

2

1 reference

Europe PubMed Central

PubMed publication ID

25 February 2018

http://europepmc.org/abstract/MED/11510659

Rose-Morrow RA

3

1 reference

Europe PubMed Central

PubMed publication ID

25 February 2018

http://europepmc.org/abstract/MED/11510659

Shewfelt RL

4

1 reference

Europe PubMed Central

PubMed publication ID

25 February 2018

http://europepmc.org/abstract/MED/11510659

publication date

1 August 2001

1 reference

Europe PubMed Central

PubMed publication ID

25 February 2018

http://europepmc.org/abstract/MED/11510659

Journal of Food Protection

1 reference

Europe PubMed Central

PubMed publication ID

25 February 2018

http://europepmc.org/abstract/MED/11510659

64

1 reference

Europe PubMed Central

PubMed publication ID

25 February 2018

http://europepmc.org/abstract/MED/11510659

8

1 reference

Europe PubMed Central

PubMed publication ID

25 February 2018

http://europepmc.org/abstract/MED/11510659

1194-1198

1 reference

Europe PubMed Central

PubMed publication ID

25 February 2018

http://europepmc.org/abstract/MED/11510659

Viability of Escherichia coli O157:H7 in ground and formed beef jerky prepared at levels of 5 and 20% fat and dried at 52, 57, 63 or 68 degrees C in a home-style dehydrator

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-64.8.1194

21 January 2018

An outbreak of Escherichia coli O157:H7 infections traced to jerky made from deer meat

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-64.8.1194

21 January 2018

Identifiers

10.4315/0362-028X-64.8.1194

1 reference

Europe PubMed Central

PubMed publication ID

25 February 2018

http://europepmc.org/abstract/MED/11510659

PubMed publication ID

1 reference

Europe PubMed Central

PubMed publication ID

25 February 2018

http://europepmc.org/abstract/MED/11510659

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