Effects of Acid Adaptation, Product pH, and Heating on Survival of Escherichia coli O157:H7 in Pepperoni

Shranjeno v:
Bibliografske podrobnosti
izdano v:Appl Environ Microbiol
Main Authors: R. Riordan, Denise C., Duffy, Geraldine, Sheridan, James J., Whiting, Richard C., Blair, Ian S., McDowell, David A.
Format: Artigo
Jezik:Inglês
Izdano: American Society for Microbiology (ASM) 2000
Teme:
Food Microbiology
Online dostop:https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC92051/
https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/10742270/
https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.66.4.1726-1729.2000
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