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.
Aldizkaria:
Food Research International

ISSN: 0963-9969

Argitalpen urtea: 2013

Alea: 54

Zenbakia: 2

Orrialdeak: 1688-1698

Mota: Artikulua

DOI: 10.1016/J.FOODRES.2013.09.037 GOOGLE SCHOLAR
Datuen iturria: Scopus