Survival and Recovery of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes on Lettuce and Parsley as Affected by Method of Inoculation, Time between Inoculation and Analysis, and Treatment with Chlorinated Water

• Autores: M. M. Lang, L. J. Harris, L. R. Beuchat
• Localización: Journal of food protection, ISSN 0362-028X, Vol. 67, Nº 6, 2004, págs. 1092-1103
• Idioma: inglés
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