Cite
HARVARD Citation
Zhou, Y. et al. (n.d.). Differences in inactivation of Escherichia coli O157:H7 strains in ground beef following repeated high pressure processing treatments and cold storage. Food microbiology. pp. 7-12. [Online].
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Zhou, Y. et al. (n.d.). Differences in inactivation of Escherichia coli O157:H7 strains in ground beef following repeated high pressure processing treatments and cold storage. Food microbiology. pp. 7-12. [Online].