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Effect of organic acids, hydrogen peroxide and mild heat on inactivation of Escherichia coli O157:H7 on baby spinach
Yaoxin Huang, Haiqiang ChenVolume:
22
Year:
2011
Language:
english
DOI:
10.1016/j.foodcont.2011.01.012
File:
PDF, 167 KB
english, 2011