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Effects of Sodium Chloride or Calcium Chloride Concentration on the Growth and Survival of Escherichia coli O157:H7 in Model Vegetable Fermentations.
Dupree, Dorothy E; Price, Robert E; Burgess, Breanne A; Andress, Elizabeth L; Breidt, Frederick.
Afiliação
  • Dupree DE; 1 Department of Foods and Nutrition, University of Georgia, 305 Sanford Drive, Athens, Georgia 30602.
  • Price RE; 2 U.S. Department of Agriculture, Agricultural Research Service, Food Science Research Unit, 322 Schaub Hall, Box 7624, North Carolina State University, Raleigh, North Carolina 27695.
  • Burgess BA; 3 Department of Molecular and Structural Biochemistry, North Carolina State University, 128 Polk Hall, Box 7622, Raleigh, North Carolina 27695, USA.
  • Andress EL; 1 Department of Foods and Nutrition, University of Georgia, 305 Sanford Drive, Athens, Georgia 30602.
  • Breidt F; 2 U.S. Department of Agriculture, Agricultural Research Service, Food Science Research Unit, 322 Schaub Hall, Box 7624, North Carolina State University, Raleigh, North Carolina 27695.
J Food Prot ; 82(4): 570-578, 2019 Apr.
Article em En | MEDLINE | ID: mdl-30907663
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Escherichia coli O157 Idioma: En Ano de publicação: 2019 Tipo de documento: Article
Texto completo
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XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Escherichia coli O157 Idioma: En Ano de publicação: 2019 Tipo de documento: Article