(Q82398853)

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22061846%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

title

The hygienic and organoleptic qualities of ground beef prepared from manufacturing beef pasteurized by immersion in hot water (English)

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22061846%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

author name string

C O Gill

series ordinal

1

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22061846%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

M Badoni

series ordinal

2

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22061846%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

publication date

1 May 1997

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22061846%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

number of pages

9

1 reference

inferred from page(s)

published in

Meat Science

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22061846%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

volume

46

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22061846%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

issue

1

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22061846%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

page(s)

67-75

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22061846%20AND%20SRC:MED&resulttype=core&format=json

Microbial Decontamination of Beef and Sheep Carcasses by Steam, Hot Water Spray Washes, and a Steam-Vacuum Sanitizer

16 January 2020

cites work

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2897%2900001-6

7 January 2021

Direct Enumeration of Coliforms and Escherichia coli by Hydrophobic Grid Membrane Filter in 24 Hours using MUG

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2897%2900001-6

7 January 2021

The effects of hot water pasteurizing treatments on the appearances of pork and beef

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2897%2900001-6

7 January 2021

Microbiological and Organoleptic Qualities of Bruised Meat

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2897%2900001-6

7 January 2021

The display of retail packs of ground beef after their storage in master packages under various atmospheres

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2897%2900001-6

7 January 2021

Changes in the microflora on commercial beef trimmings during their collection, distribution and preparation for retail sale as ground beef

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2897%2900001-6

7 January 2021

Assessment of the Hygienic Characteristics of a Beef Carcass Dressing Process

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2897%2900001-6

7 January 2021

The Relevance of the Distribution of Micro‐organisms Within Batches of Food to the Control of Microbiological Hazards from Foods

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2897%2900001-6

7 January 2021

Destruction of Escherichia coli and salmonellae on mutton carcases by treatment with hot water.

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2897%2900001-6

7 January 2021

10.1016/S0309-1740(97)00001-6

Identifiers

DOI

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22061846%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

1 reference