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 - Concepedia

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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

105

Citations

32

References

2000

Year

Y. Han, R.H. Linton, S. Suzanne Nielsen, P.E. Nelson

Food Microbiology

Microbial ContaminationFood MicrobiologyEscherichia Coli O157MicrobiologyDisinfectantGreen PepperChlorine Dioxide Gas

References

	Year	Citations

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