Role of Bacterial Association and Penetration on Destruction of Escherichia coli O157:H7 in Beef Tissue by High pH

Author: Woody Jon-Mikel   Walsh Rosemary A.   Doores Stephanie   Henning William R.   Wilson Richard A.   Knabel Stephen J.  

Publisher: International Association for Food Protection

ISSN: 0362-028X

Source: Journal of Food Protection, Vol.63, Iss.1, 2000-01, pp. : 3-11

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