Development of thermal inactivation models for Salmonella enteritidis and Escherichia coli O157:H7 with temperature, pH and NaCl as controlling factors
- 1 August 1997
- journal article
- Published by Elsevier in International Journal of Food Microbiology
- Vol. 38 (1) , 31-44
- https://doi.org/10.1016/s0168-1605(97)00085-8
Abstract
No abstract availableKeywords
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