Effects of acid adaptation, product pH, and heating on survival of Escherichia coli O157:H7 in pepperoni.
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| Description | scientific article |
| Author/s |
author: David McDowell Ian Blair |
| Publication date | April 1, 2000 |
| Language | English |
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| Wikipedia link | |
| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |