Effect of organic acids, hydrogen peroxide and mild heat on inactivation of Escherichia coli O157:H7 on baby spinach
- 作者Yaoxin Huang; Haiqiang Chen
- 卷第22卷
- 期第8期
- 印刷ISSN0956-7135
- 文件大小167.26KB
- 发表时间2011
- DOI10.1016/j.foodcont.2011.01.012
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