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M: Food Microbiology & Safety
Thermal Inactivation of Escherichia coli O157:H7 in Strawberry Puree and Its Effect on Anthocyanins and Color
Version of Record online: 11 DEC 2013
Journal of Food Science © 2013 Institute of Food Technologists® No claim to original US government works
Journal of Food Science
Volume 79, Issue 1, pages M74–M80, January 2014
How to Cite
Hsu, H.-Y., Huang, L. and Wu, J. S.-B. (2014), Thermal Inactivation of Escherichia coli O157:H7 in Strawberry Puree and Its Effect on Anthocyanins and Color. Journal of Food Science, 79: M74–M80. doi: 10.1111/1750-3841.12327
- Issue online: 24 JAN 2014
- Version of Record online: 11 DEC 2013
- Manuscript Accepted: 7 NOV 2013
- Manuscript Received: 1 JUL 2013
- USDA/NIFA. Grant Number: 2011–68003–20096
- National Science Council of Taiwan
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