Publication | Closed Access
Effect of organic acids, hydrogen peroxide and mild heat on inactivation of Escherichia coli O157:H7 on baby spinach
168
Citations
39
References
2011
Year
Mild HeatMicrobial ContaminationBiochemistryFood MicrobiologyFood PreservationEscherichia Coli O157MicrobiologyPublic HealthFood SafetyBaby Spinach
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