Effect of Surface Roughness on Inactivation of Escherichia coli O157:H7 87-23 by New Organic Acid–Surfactant Combinations on Alfalfa, Broccoli, and Radish Seeds

Author: Fransisca Lilia   Feng Hao  

Publisher: International Association for Food Protection

ISSN: 0362-028X

Source: Journal of Food Protection, Vol.75, Iss.2, 2012-02, pp. : 261-269

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