Modeling the microbial interaction and the death of Escherichia coli O157:H7 during the fermentation of Spanish-style green table olives

Journal of Food Protection

Volumn 66, Issue 7, 2003, Pages 1166-1175

  Skandamis, P N ^a   Nychas, G J E ^a  

^a AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; OLEACEAE;

EID: 0038107615     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-66.7.1166     Document Type: Article

References (25)

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