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
Material type: Article In: Food Protection Trends 30 (2) 2010 : 72-77No physical items for this record
YA2010 M07
Lactic acid bacteria; Inhibitory action
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