Effect of organic acids, hydrogen peroxide and mild heat on inactivation of Escherichia coli O157:H7 on baby spinach

Published 2011 View Full Article

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Title
Effect of organic acids, hydrogen peroxide and mild heat on inactivation of Escherichia coli O157:H7 on baby spinach
Authors
Keywords
-
Journal
FOOD CONTROL
Volume 22, Issue 8, Pages 1178-1183
Publisher
Elsevier BV
Online
2011-02-04
DOI
10.1016/j.foodcont.2011.01.012

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