Effect of ionic strength on inactivation kinetics of Escherichia coli O157:H7 by electron beam in ground beef, chicken breast meat, and trout fillets

Jennifer Lea Black, Jacek Jaczynski
  • International Journal of Food Science & Technology, July 2007, Wiley
  • DOI: 10.1111/j.1365-2621.2007.01310.x

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http://dx.doi.org/10.1111/j.1365-2621.2007.01310.x

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