The effect of MAP on the growth and survival of Escherichia coli O157:H7 and Staphylococcus aureus in chilled minced beef
With modern culture moving towards convenience in terms of fresh produce, especially with meat products, science needs to constantly evolve to serve these customer needs. These needs however can sometimes be implemented too hastily without the proper assessment done for factors such as food safety....
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University of Pretoria
2013
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Online Access: | http://hdl.handle.net/2263/26445 Du Preez, TM 2011, The effect of MAP on the growth and survival of Escherichia coli O157:H7 and Staphylococcus aureus in chilled minced beef, MSc dissertation, University of Pretoria, Pretoria, viewed yymmdd < http://hdl.handle.net/2263/26445 > http://upetd.up.ac.za/thesis/available/etd-07202012-124537/ |
Internet
http://hdl.handle.net/2263/26445Du Preez, TM 2011, The effect of MAP on the growth and survival of Escherichia coli O157:H7 and Staphylococcus aureus in chilled minced beef, MSc dissertation, University of Pretoria, Pretoria, viewed yymmdd < http://hdl.handle.net/2263/26445 >
http://upetd.up.ac.za/thesis/available/etd-07202012-124537/