Survival of Escherichia coli O157:H7 in dried beef powder as affected by water activity, sodium chloride content and temperature
- 30 June 1999
- journal article
- Published by Elsevier in Food Microbiology
- Vol. 16 (3) , 309-316
- https://doi.org/10.1006/fmic.1998.0233
Abstract
No abstract availableKeywords
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