Predicting the Concentration of Verotoxin-Producing Escherichia coli Bacteria during Processing and Storage of Fermented Raw-Meat Sausages

  • E. J. Quinto, P. Arinder, L. Axelsson, E. Heir, A. Holck, R. Lindqvist, M. Lindblad, P. Andreou, H. L. Lauzon, V. T. Marteinsson, C. Pin
  • Applied and Environmental Microbiology, February 2014, ASM Journals
  • DOI: 10.1128/aem.03791-13

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http://dx.doi.org/10.1128/aem.03791-13