Skip to content
MENU
UT INSTITUTE OF AGRICULTURE
GIVE
A-Z
Search for:
Search for:
OUR INSTITUTE
Leadership
Directory
AgResearch
Extension
Herbert College of Agriculture
College of Veterinary Medicine
Departments
Smith International Center
State Botanical Garden
Find Us
Employment
Support Us
News
ACADEMICS
Undergraduate Students
Graduate Students
Veterinary Students
Study Abroad
RESEARCH
AgResearch and Education Centers
Student Research
OUTREACH
Agriculture and Natural Resources
Community Economic Development
Family and Consumer Sciences
4-H Youth Development
Herbert Outreach
Veterinary
Resource Library
Calendar
GIVE
A-Z
The Chen Lab - Food Engineering
Home
Team Members
Opportunities
Research Projects
USDA Food Manufacturing – Microwave Processing
USDA Food Safety – Microbiological safety of fermented dried ready-to-eat meat products
USDA REEU Program
Program Expectations
Mentoring Team
How to Apply
Past Projects and Participants
About UT
FAQs
UTK Privacy Policy
USDA Higher Education Challenge
AI in Food Engineering Education
NC1023 Seminar Series
NC1023 Seminar Series – 2023 Seminar
NC1023 Seminar Series – 2024 Seminar
Publications
Food Gallery
More
Home
> Microbiological safety of fermented dried ready-to-eat meat products
Microbiological safety of fermented dried ready-to-eat meat products
Leading Institution: Texas A&M University
Collaborator: Michigan State University
