Mathematical quantification of microbial inactivation of Escherichia coli O157: H7 and Salmonella spp. on stainless steel surfaces soiled with different vegetable juice substrates

  1. Posada-Izquierdo, G.D.
  2. Pérez-Rodríguez, F.
  3. Zurera, G.
Journal:
Food Research International

ISSN: 0963-9969

Year of publication: 2013

Volume: 54

Issue: 2

Pages: 1688-1698

Type: Article

DOI: 10.1016/J.FOODRES.2013.09.037 GOOGLE SCHOLAR

Sustainable development goals

Data source: Scopus