Reduction of Escherichia coli O157:H7 in fresh spinach using Bovamine ® meat cultures as a post-harvest intervention and its impact on sensory properties / Sara E. Gragg, J.C. Brooks and Mindy M. Brashears

By: Gragg, Sara EContributor(s): Brooks, J.C | Brashears, Mindy MMaterial type: ArticleArticle In: Food Protection Trends 30 (2) 2010 : 72-77
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YA2010 M07

Lactic acid bacteria; Inhibitory action

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