(Q58618968)

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

scholarly article by Vijay K. Juneja et al published March 2015 in Food Research International

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Modelling the effect of pH, sodium chloride and sodium pyrophosphate on the thermal resistance of Escherichia coli O157:H7 in ground beef (English)

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Vijay K. Juneja

1

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Vasco Cadavez

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2

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Ursula Gonzales-Barron

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3

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Sudarsan Mukhopadhyay

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4

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publication date

March 2015

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number of pages

16

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Food Research International

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volume

69

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page(s)

289-304

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DOI

10.1016/J.FOODRES.2014.11.050

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(Q58618968)

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

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