Escherichia coli inactivation on tenderloin beef medallions processed by sous vide treatment

Publication date: Available online 21 May 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Larissa Pires Ferigolo, Susana de Oliveira Elias, Danielle Carmo da Silva, Stefani Machado Lopes, Mercedes Passos Geimba, Eduardo Cesar Tondo
Source: International Journal of Gastronomy and Food Science - Category: Food Science Source Type: research