Survival of Escherichia coli O157:H7 in broth and processed salami as influenced by pH, water activity, and temperature and suitability of media for its recovery (Q39800222)
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scientific article published on August 1996
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Survival of Escherichia coli O157:H7 in broth and processed salami as influenced by pH, water activity, and temperature and suitability of media for its recovery |
scientific article published on August 1996 |
Statements
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Survival of Escherichia coli O157:H7 in broth and processed salami as influenced by pH, water activity, and temperature and suitability of media for its recovery (English)
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Clavero MR
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Beuchat LR
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M R Clavero
L R Beuchat
1 August 1996
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August 1996
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62
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8
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2735-2740
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Identifiers
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