Reduction of Escherichia coli O157:H7 in Fresh Spinach,...

Journal of Food Protection 2010 / 02 Vol. 73; Iss. 2

Reduction of Escherichia coli O157:H7 in Fresh Spinach, Using Lactic Acid Bacteria and Chlorine as a Multihurdle Intervention

GRAGG, S. E., BRASHEARS, M. M.
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
73
Language:
english
Journal:
Journal of Food Protection
DOI:
10.4315/0362-028x-73.2.358
Date:
February, 2010
File:
PDF, 247 KB
english, 2010
Conversion to is in progress
Conversion to is failed