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Elsevier

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The effect of a competitive microflora, pH and temperature on the growth kinetics of Escherichia coliO157:H7

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Application of artificial neural networks for predicting the thermal inactivation of bacteria: a combined effect of temperature, pH and water activity

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Food Research International, Vol. 34, Iss. 7, 2001-01 ,pp. : 573-579

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Thermal inactivation of bacteria--a new predictive model for the combined effect of three environmental factors: temperature, pH and water activity

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