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Bibliotecas | Instituto Politécnico de Castelo Branco

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Reduction of Escherichia coli O157:H7 in fresh spinach, using lactic acid bacteria and chlorine as a multihurdle intervention

Type

ANA

Creator

Gragg, S. E.

Title

Reduction of Escherichia coli O157:H7 in fresh spinach, using lactic acid bacteria and chlorine as a multihurdle intervention

Contributor

Brashears, M. M.

Relation

Journal of food protection

Date

2010

Description

Contém referências bibliográficas

Language

eng

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