Escherichia coli inactivation on tenderloin beef medallions fried to different degrees of doneness
| Autor: | Peixoto, Clarissa Rech, Armendaris, Paulo, Grassi, Andrius, Walker Hengles, Fabiani Andréa, Tondo, Eduardo Cesar |
|---|---|
| Zdroj: | In Food Control December 2019 106 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
|
Full Text from ScienceDirect