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Literature DB >> 28433316

Effect of pH, sodium chloride and sodium pyrophosphate on the thermal resistance of Escherichia coli O157:H7 in ground beef.

Abstract

Entities: Chemical Species

Source DB: PubMed Journal: Food Res Int ISSN： 0963-9969 Impact factor: 6.475

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Authors: Vincenzo Pennone; Ursula Gonzales-Barron; Kevin Hunt; Vasco Cadavez; Olivia McAuliffe; Francis Butler
Journal: Foods Date: 2021-05-15

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