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	1.	Acid tolerance and acid shock response of Escherichia coli O157:H7 and non-O157:H7 isolates provide cross protection to sodium lactate and sodium chloride. [electronic resource] by Garren, D M Harrison, M A Russell, S M Producer: 19980917 In: Journal of food protection vol. 61 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Risk of Clostridium botulinum type E toxin production in blue crab meat packaged in four commercial-type containers. [electronic resource] by Harrison, M A Garren, D M Huang, Y W Gates, K W Producer: 19991022 In: Journal of food protection vol. 59 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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