Effect of water activity on the inactivation kinetics ofEscherichia coliO157:H7 by electron beam in ground beef, chicken breast meat, and trout fillets

Jennifer Leah Black, Jacek Jaczynski
  • International Journal of Food Science & Technology, April 2008, Wiley
  • DOI: 10.1111/j.1365-2621.2006.01480.x

The authors haven't finished explaining this publication. If you are the author, sign in to claim or explain your work.

Read Publication

http://dx.doi.org/10.1111/j.1365-2621.2006.01480.x

The following have contributed to this page: Dr Jacek Jaczynski

In partnership with: