Title
Effect of pH, sodium chloride and sodium pyrophosphate on the thermal resistance of Escherichia coli O157:H7 in ground beef
Date Issued
01 December 2015
Access level
metadata only access
Resource Type
letter
Author(s)
Instituto Politécnico de Braganza
Publisher(s)
Elsevier Ltd
Start page
482
Volume
78
Language
English
OCDE Knowledge area
Biología celular, Microbiología
Alimentos y bebidas
Scopus EID
2-s2.0-84949524218
Source
Food Research International
ISSN of the container
09639969
Sources of information:
Directorio de Producción Científica
Scopus