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Effect of ionic strength on inactivation kinetics of Escherichia coli O157:H7 by electron beam in ground beef, chicken breast meat, and trout fillets
Jennifer Lea Black, Jacek JaczynskiVolume:
42
Year:
2007
Language:
english
Pages:
9
DOI:
10.1111/j.1365-2621.2007.01310.x
File:
PDF, 639 KB
english, 2007