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Food Microbiology, Vol. 16, Iss. 3, 1999-06 ,pp. : 299-307

Academic Press

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Survival of Escherichia coli O157:H7 in dried beef powder as affected by water activity, sodium chloride content and temperature

By Ryu J.   deng Y.   Beuchat L.R.  

Food Microbiology, Vol. 16, Iss. 3, 1999-06 ,pp. : 309-316

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Influence of acidulant identity on the effects of pH and acid resistance on the radiation resistance of Escherichia coli O157:H7

By Buchanan R.L.   Edelson-Mammel S.G.   Boyd G.   Marmer B.S.  

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Effect of pH-dependent, stationary phase acid resistance on the thermal tolerance of Escherichia coli O157:H7

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Food Microbiology, Vol. 16, Iss. 5, 1999-10 ,pp. : 447-458

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Growth and processing conditions affecting acid tolerance inEscherichia coli O157:H7

By Cheng C.-M.   Kaspar C.W.  

Food Microbiology, Vol. 15, Iss. 2, 1998-04 ,pp. : 157-166

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