Effects of pH, Dissolved Oxygen, and Ionic Strength on the Survival of Escherichia coli O157:H7 in Organic Acid Solutions

Author: Kreske Audrey C.   Bjornsdottir Kristin   Breidt Fred   Hassan Hosni  

Publisher: International Association for Food Protection

ISSN: 0362-028X

Source: Journal of Food Protection, Vol.71, Iss.12, 2008-12, pp. : 2404-2409

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