E. Holmgren

发表

VALIDATION OF BAKING TO CONTROL SALMONELLA SEROVARS IN HAMBURGER BUN MANUFACTURING, AND EVALUATION OF ENTEROCOCCUS FAECIUM ATCC 8459 AND SACCHAROMYCES CEREVISIAE AS NONPATHOGENIC SURROGATES FOR THERMAL PROCESS VALIDATION

E. Holmgren, 2015 .

Validation of Baking To Control Salmonella Serovars in Hamburger Bun Manufacturing, and Evaluation of Enterococcus faecium ATCC 8459 and Saccharomyces cerevisiae as Nonpathogenic Surrogate Indicators.

Nicholas J. Sevart, G. Milliken, R. Phebus, 2016, Journal of food protection.

Validation of Baking To Control Salmonella Serovars in Hamburger Bun Manufacturing, and Evaluation of Enterococcus faecium ATCC 8459 and Saccharomyces cerevisiae as Nonpathogenic Surrogate Indicators.

Nicholas J. Sevart, G. Milliken, R. Phebus, 2016, Journal of food protection.