Title: Effects of Acid Adaptation, Product pH, and Heating on Survival of Escherichia coli O157:H7 in Pepperoni
Author(s): D.C.R. Riordan, G. Duffy, J.J. Sheridan, R.C. Whiting, I.S. Blair and D.A. McDowell
Citation: Applied and Environmental Microbiology (2000) 66(4):1726-1729
Keywords: thermotolerance, E. coli O157:H7, thermal inactivation
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