May 29, 2009
To eliminate occurrences of pathogens in fresh or further processed pork products, coupled with the increased consumer demand for fresh, minimally processed foods, non-thermal technologies for...January 11, 2003
Previous laboratory studies have demonstrated that snap/blast chilling is known to significantly reduce some bacterial populations on pork surfaces, including Salmonella, Campylobacter, E. coli, and...October 7, 2002
August 3, 2001
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