Modelling the effect of pH, sodium chloride and sodium pyrophosphate on the thermal resistance of Escherichia coli 0157:H7 in ground beef

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dc.contributor.authorDavey, K.R.
dc.contributor.authorChandrakash, S.
dc.date.issued2015
dc.description.abstractAbstract not available
dc.description.statementofresponsibilityK.R. Davey, S. Chandrakash
dc.identifier.citationFood Research International, 2015; 75:11-12
dc.identifier.doi10.1016/j.foodres.2015.05.030
dc.identifier.issn0963-9969
dc.identifier.issn1873-7145
dc.identifier.orcidDavey, K.R. [0000-0002-7623-9320]
dc.identifier.urihttp://hdl.handle.net/2440/92241
dc.language.isoen
dc.publisherElsevier
dc.rights© 2015 Published by Elsevier Ltd
dc.source.urihttps://doi.org/10.1016/j.foodres.2015.05.030
dc.titleModelling the effect of pH, sodium chloride and sodium pyrophosphate on the thermal resistance of Escherichia coli 0157:H7 in ground beef
dc.typeJournal article
pubs.publication-statusPublished

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