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Effect of pH, sodium chloride and sodium pyrophosphate on the thermal resistance of Escherichia coli O157:H7 in ground beef
Academic Article
http://www.scopus.com/inward/record.url?eid=2-s2.0-84949524218&partnerID=40&md5=336ebe34241ac8b7fcb592202fe31980
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authors
Cadavez, Vasco Augusto Pilão
publication date
January 1, 2015
published in
Food Research International
Journal
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Digital Object Identifier (DOI)
https://doi.org/10.1016/j.foodres.2015.09.036