Salt at concentrations relevant to meat processing enhances Shiga toxin 2 production in Escherichia coli O157:H7
Harris, Shaun M., Yue, Wan-Fu, Olsen, Sarena A., Hu, Jia, Means, Warrie J., McCormick, Richard J., Du, Min, Zhu, Mei-JunVolume:
159
Language:
english
Journal:
International Journal of Food Microbiology
DOI:
10.1016/j.ijfoodmicro.2012.09.007
Date:
October, 2012
File:
PDF, 766 KB
english, 2012