Determination of 5-Log Reduction Times for Escherichia coli O157:H7, Salmonella enterica, or Listeria monocytogenes in Acidified Foods with pH 3.5 or 3.8 3
Breidt, Jr., F., Kay, K., Cook, J., Osborne, J., Ingham, B., Arritt, F.Volume:
76
Language:
english
Journal:
Journal of Food Protection
DOI:
10.4315/0362-028x.jfp-12-528
Date:
July, 2013
File:
PDF, 3.24 MB
english, 2013