Quantification of the Relative Effects of Temperature, pH, and Water Activity on Inactivation of Escherichia coli in Fermented Meat by Meta-Analysis

Published 2009 View Full Article

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Title
Quantification of the Relative Effects of Temperature, pH, and Water Activity on Inactivation of Escherichia coli in Fermented Meat by Meta-Analysis
Authors
Keywords
-
Journal
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
Volume 75, Issue 22, Pages 6963-6972
Publisher
American Society for Microbiology
Online
2009-09-19
DOI
10.1128/aem.00291-09

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