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

Overview
Identity
View All

authors

Cadavez, Vasco Augusto Pilão

publication date

January 1, 2015

published in

Food Research International Journal