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DESTRUCTION OF ESCHERICHIA-COLI O157-H7 AND SALMONELLA-TYPHIMURIUM INLEBANON BOLOGNA BY INTERACTION OF FERMENTATION PH, HEATING TEMPERATURE, AND TIME
Authors: ELLAJOSYULA KR DOORES S MILLS EW WILSON RA ANANTHESWARAN RC KNABEL SJ
Citation: Kr. Ellajosyula et al., DESTRUCTION OF ESCHERICHIA-COLI O157-H7 AND SALMONELLA-TYPHIMURIUM INLEBANON BOLOGNA BY INTERACTION OF FERMENTATION PH, HEATING TEMPERATURE, AND TIME, Journal of food protection, 61(2), 1998, pp. 152-157
SYNERGISTIC EFFECT OF HIGH-TEMPERATURE AND HIGH PH ON THE DESTRUCTIONOF SALMONELLA-ENTERITIDIS AND ESCHERICHIA-COLI O157-H7
Authors: TEO YL RAYNOR TJ ELLAJOSYULA KR KNABEL SJ
Citation: Yl. Teo et al., SYNERGISTIC EFFECT OF HIGH-TEMPERATURE AND HIGH PH ON THE DESTRUCTIONOF SALMONELLA-ENTERITIDIS AND ESCHERICHIA-COLI O157-H7, Journal of food protection, 59(10), 1996, pp. 1023-1030
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