| 000 | 01173 a2200325 4500 | ||
|---|---|---|---|
| 005 | 20250513205033.0 | ||
| 264 | 0 | _c20000511 | |
| 008 | 200005s 0 0 eng d | ||
| 022 | _a0099-2240 | ||
| 024 | 7 |
_a10.1128/AEM.66.4.1726-1729.2000 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aRiordan, D C | |
| 245 | 0 | 0 |
_aEffects of acid adaptation, product pH, and heating on survival of Escherichia coli O157:H7 in pepperoni. _h[electronic resource] |
| 260 |
_bApplied and environmental microbiology _cApr 2000 |
||
| 300 |
_a1726-9 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 650 | 0 | 4 | _aColony Count, Microbial |
| 650 | 0 | 4 |
_aEscherichia coli O157 _xgrowth & development |
| 650 | 0 | 4 | _aFood Handling |
| 650 | 0 | 4 | _aHot Temperature |
| 650 | 0 | 4 | _aHydrogen-Ion Concentration |
| 650 | 0 | 4 |
_aMeat Products _xmicrobiology |
| 700 | 1 | _aDuffy, G | |
| 700 | 1 | _aSheridan, J J | |
| 700 | 1 | _aWhiting, R C | |
| 700 | 1 | _aBlair, I S | |
| 700 | 1 | _aMcDowell, D A | |
| 773 | 0 |
_tApplied and environmental microbiology _gvol. 66 _gno. 4 _gp. 1726-9 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1128/AEM.66.4.1726-1729.2000 _zAvailable from publisher's website |
| 999 |
_c10695702 _d10695702 |
||