Reduction of Escherichia coli O157:H7 in Fresh Spinach, Using Lactic Acid Bacteria and Chlorine as a Multihurdle Intervention

Author: Gragg S. E.   Brashears M. M.  

Publisher: International Association for Food Protection

ISSN: 0362-028X

Source: Journal of Food Protection, Vol.73, Iss.2, 2010-02, pp. : 358-361

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