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  • Nancy G. Faith, N S Le Coutour, Magali Barçante Alvarenga, Mehmet Çalicioğlu, Dennis R. Buege, John B. Luchansky
  • Chemistry, Medicine
  • International journal of food microbiology
  • 1998 (First Published: 16 June 1998)
  • Beef jerky batter was prepared to fat contents of about 5 and 20% and inoculated with about 10(8) cfu g(-1) of a five-strain inoculum of Escherichia coli O157:H7. Pathogen numbers were determined inContinue Reading