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Volumn 38, Issue 3, 2003, Pages 297-304

Heat resistance of Escherichia coli O157:H7 in cook-in-bag ground beef as affected by pH and acidulant

Author keywords

Acidulant; Beef; Escherichia coli O157:H7; pH; Sous vide; Thermal inactivation

Indexed keywords

THERMAL INACTIVATION;

EID: 0037227289     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2621.2003.00675.x     Document Type: Article
Times cited : (20)

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