Combined effect of ultrasound and organic acids to reduce Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on organic fresh lettuce.

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Combined effect of ultrasound and organic acids to reduce Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on organic fresh lettuce.

저자

Hun-Gu Sagong, Sun-Young Lee, Pahn-Shick Chang, Sunggi Heu, Sangryeol Ryu, Young-Jin Choi, and Dong-Hyun Kang

저널 정보

International Journal of Food Microbiology

출간연도

2011

링크