Inactivation of Escherichia coli O157:H7 and Bacillus cereus by power ultrasound during the curing processing in brining liquid and beef. [electronic resource]

By: Contributor(s): Producer: 20190715Description: 717-727 p. digitalISSN:
  • 1873-7145
Subject(s): Online resources: In: Food research international (Ottawa, Ont.) vol. 102
Tags from this library: No tags from this library for this title. Log in to add tags.
Star ratings
    Average rating: 0.0 (0 votes)
No physical items for this record

Publication Type: Journal Article; Research Support, Non-U.S. Gov't

There are no comments on this title.

to post a comment.