Esteban Valverde-Bogantes

University of Nebraska-Lincoln
Lincoln, NE
USA

Papers:
P2-90 Effect of pH and Water Activity on Inactivation of Non-O157 Shiga Toxin-Producing Escherichia coli (STECs) in Acidulated Beef Sausage by High Pressure Processing
P2-91 High Pressure Processing of Beef Summer Sausage to Reduce Escherichia coli Populations