Effects of acid adaptation, product pH, and heating on survival of Escherichia coli O157:H7 in pepperoni. (Q33987041)
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English | Effects of acid adaptation, product pH, and heating on survival of Escherichia coli O157:H7 in pepperoni. |
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Effects of acid adaptation, product pH, and heating on survival of Escherichia coli O157:H7 in pepperoni (English)
D C Riordan
G Duffy
J J Sheridan