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Experimental data for Assessment of butylparaben (4-hydroxybenzoic acid butyl ester) assisted heat treatment against E. coli O157:H7 and S. Typhimurium in meat and bone meal

dc.contributor.advisorTikekar, Rohan
dc.contributor.authorDing, Qiao
dc.contributor.authorGe, Chongtao
dc.contributor.authorBaker, Robert
dc.contributor.authorBuchanan, Robert
dc.date.accessioned2021-04-16T15:51:13Z
dc.date.available2021-04-16T15:51:13Z
dc.date.issued2021-03-26
dc.identifierhttps://doi.org/10.13016/yz5c-x6xl
dc.identifier.urihttp://hdl.handle.net/1903/26953
dc.descriptionThis as an experimental dateset for the article titled Assessment of butylparaben (4-hydroxybenzoic acid butyl ester) assisted heat treatment against E. coli O157:H7 and S. Typhimurium in meat and bone meal published in Journal of Food Scienceen_US
dc.titleExperimental data for Assessment of butylparaben (4-hydroxybenzoic acid butyl ester) assisted heat treatment against E. coli O157:H7 and S. Typhimurium in meat and bone mealen_US
dc.typeDataseten_US
dc.relation.isAvailableAtCollege of Agriculture & Natural Resourcesen_us
dc.relation.isAvailableAtNutrition & Food Scienceen_us
dc.relation.isAvailableAtDigital Repository at the University of Marylanden_us
dc.relation.isAvailableAtUniversity of Maryland (College Park, MD)en_us


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