Title: Lethality of Heat to Escherichia coli O157:H7: D- and z-value Determinations in Turkey, Lamb and Pork
Author(s): V.K. Juneja and B.S. Marmer
Citation: Food Research International (1999) 32:23-28
Keywords: E.coli O157:H7, inactivation, turkey, lamb, pork
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