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    Evaluating the Growth of Staphylococcus aureus During Slow Cooking of Beef and Turkey Formulations from 10 °C to 54.4 °C for an Extended Time

    Evaluating the Growth of Staphylococcus aureus During Slow Cooking of Beef and Turkey Formulations from 10 °C to 54.4 °C for an Extended Time by Subash Shrestha, Michelle Riemann, Vijay K. Juneja, Abhinav Mishra

    Published 2025-02-01
    Subjects: “…Cooking deviation…”
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