"Effectiveness of a Commercial Lactic Acid Bacteria Intervention Applied to Inhibit Shiga Toxin-Producing Escherichia coli on Refrigerated Vacuum-Aged Beef" by Katie R Kirsch

Article

Effectiveness of a Commercial Lactic Acid Bacteria Intervention Applied to Inhibit Shiga Toxin-Producing Escherichia coli on Refrigerated Vacuum-Aged Beef

International Journal of Food Science (2017)

Katie R Kirsch, Texas A&M University
Tamra Tolen, Texas A&M University
Jessica C. Hudson, Texas A&M University
Alejandro Castillo, Texas A&M University
Davey Griffin, Texas A&M University
T. Matthew Taylor, Texas A&M University

Link

Disciplines

Animal Sciences,
Meat Science and
Food Microbiology

Publication Date

Spring 2017

Citation Information

Katie R Kirsch, Tamra Tolen, Jessica C. Hudson, Alejandro Castillo, et al.. "Effectiveness of a Commercial Lactic Acid Bacteria Intervention Applied to Inhibit Shiga Toxin-Producing Escherichia coli on Refrigerated Vacuum-Aged Beef" International Journal of Food Science (2017)
Available at: http://works.bepress.com/tamra-tolen/5/