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Q33987041-F4FC1655-AA9C-4A9C-A9AB-229B9D874704
Q33987041-F4FC1655-AA9C-4A9C-A9AB-229B9D874704
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Statement
http://www.wikidata.org/entity/statement/Q33987041-F4FC1655-AA9C-4A9C-A9AB-229B9D874704
Effects of acid adaptation, product pH, and heating on survival of Escherichia coli O157:H7 in pepperoni.
P2860
Q33987041-F4FC1655-AA9C-4A9C-A9AB-229B9D874704
BestRank
Statement
http://www.wikidata.org/entity/statement/Q33987041-F4FC1655-AA9C-4A9C-A9AB-229B9D874704
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wasDerivedFrom
9302c17dce491d5f72a02ada44b6ab618c462f19
P2860
Comparative analysis of extreme acid survival in Salmonella typhimurium, Shigella flexneri, and Escherichia coli.