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High-pressure resistance variation of Escherichia coli O157:H7 strains and Salmonella serovars in tryptic soy broth, distilled water, and fruit juice

2007

Whitney, B.M. | Williams, R.C. | Eifert, J. | Marcy, J.


Библиографическая информация
Journal of food protection
Том 70 Выпуск 9 Нумерация страниц 2078 - 2083 ISSN 0362-028X
Другие темы
Stress tolerance; Colony count; Microbial; Time factors; Predictive microbiology; Microbial growth; Food processing (general); Food processing (general) - field crop products; Food additives (general) - field crop products; Fruit; Food pathogens; Food additives (general); Consumer product safety; Food contamination and toxicology - field crop products; Food processing (general) - horticultural crop products; Food contamination and toxicology; Growth & development; Escherichia coli o157:h7; Salmonella enterica; Apple cider; Inactivation temperature; Food contamination and toxicology - horticultural products; Escherichia coli o157; Water microbiology; Food additives (general) - horticultural crop products; Food microbiology; Food preservatives
Язык
Английский
Примечание
2019-12-05
Тип
Journal Article; Text

2024-02-27
MODS
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