论文信息 - Influence of inoculum level and acidic marination on inactivation of Escherichia coli O157:H7 during drying and storage of beef jerky - 字舞流文

Influence of inoculum level and acidic marination on inactivation of Escherichia coli O157:H7 during drying and storage of beef jerky

J. Sofos | Y. Yoon | P. Kendall | Gary C. Smith | M. Çalicioğlu | Gary C. Smith | M. Çalıcıoğlu | Gary C. Smith | Gary C. Smith | Y. Yoon