Survival and Growth of Foodborne Pathogens in Minimally Processed Vegetables at 4 and 15 °C
Version of Record online: 10 NOV 2011
© 2011 Institute of Food Technologists®
Journal of Food Science
Volume 77, Issue 1, pages M48–M50, January 2012
How to Cite
Tian, J.-Q., Bae, Y.-M., Choi, N.-Y., Kang, D.-H., Heu, S. and Lee, S.-Y. (2012), Survival and Growth of Foodborne Pathogens in Minimally Processed Vegetables at 4 and 15 °C. Journal of Food Science, 77: M48–M50. doi: 10.1111/j.1750-3841.2011.02457.x
- Issue online: 19 JAN 2012
- Version of Record online: 10 NOV 2011
- MS 20110626 Submitted 5/18/2011, Accepted 9/9/2011.
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