Fate of Escherichia coli O157:H7 as affected by pH or sodium chloride and in fermented, dry sausage. [electronic resource]

By: Contributor(s): Producer: 19920929Description: 2513-6 p. digitalISSN:
  • 0099-2240
Subject(s): Online resources: In: Applied and environmental microbiology vol. 58
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Publication Type: Journal Article; Research Support, Non-U.S. Gov't

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