Gragg, Sara E. <br/><br/>
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 
<br/><br/> YA2010 M07 
<br/><br/> Lactic acid bacteria; Inhibitory action 
<br/><br/><label>Source: </label>Food Protection Trends 30 (2) 2010 : 72-77 1541-9576