Mathematical quantification of microbial inactivation of Escherichia coli O157:H7 and Salmonella spp. on stainless steel surfaces soiled with different vegetable juice substrates

✍ Scribed by Posada-Izquierdo, G.D.; Pérez-Rodríguez, F.; Zurera, G.

• Book ID: 121372014
• Publisher: Elsevier Science
• Year: 2013
• Tongue: English
• Weight: 964 KB
• Volume: 54
• Category: Article
• ISSN: 0963-9969
• DOI: 10.1016/j.foodres.2013.09.037