Effects of acid adaptation, product pH, and heating on survival of Escherichia coli O157:H7 in pepperoni. [electronic resource]

By: Contributor(s): Producer: 20000511Description: 1726-9 p. digitalISSN:
  • 0099-2240
Subject(s): Online resources: In: Applied and environmental microbiology vol. 66
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Publication Type: Journal Article

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