Inactivation of Escherichia coli O157:H7 on surface-uninjured and -injured green pepper (Capsicum annuum L.) by chlorine dioxide gas as demonstrated by confocal laser scanning microscopy

Author： Han Y.   Linton R.H.   Nielsen S.S.   Nelson P.E.  

Publisher： Elsevier

ISSN： 0740-0020

Source： Food Microbiology, Vol.17, Iss.6, 2000-12, pp. : 643-655

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