Temperature Effect on Inactivation Kinetics of Escherichia coli O157:H7 by Electron Beam in Ground Beef, Chicken Breast Meat, and Trout Fillets

J.L. Black, J. Jaczynski
  • Journal of Food Science, August 2006, Wiley
  • DOI: 10.1111/j.1750-3841.2006.00105.x

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The following have contributed to this page: Dr Jacek Jaczynski

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