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

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