Optimization of low-temperature blanching combined with calcium treatment to inactivateEscherichia coliO157:H7 on fresh-cut spinach

N.H. Kim, N.Y. Lee, S.H. Kim, H.J. Lee, Y. Kim, J.H. Ryu, M.S. Rhee
  • Journal of Applied Microbiology, April 2015, Wiley
  • DOI: 10.1111/jam.12815

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http://dx.doi.org/10.1111/jam.12815

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