Cite
HARVARD Citation
Hudson, J. et al. (n.d.). Effect of phage and host concentration on the inactivation of Escherichia coli O157:H7 on cooked and raw beef. Food science and technology international. pp. 104-109. [Online].
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Hudson, J. et al. (n.d.). Effect of phage and host concentration on the inactivation of Escherichia coli O157:H7 on cooked and raw beef. Food science and technology international. pp. 104-109. [Online].