Behaviour of Escherichia coli O157:H7 during the fermentation of Datta and Awaze, traditional Ethiopian fermented condiments, and during product storage at ambient and refrigeration temperatures

• Autores: Mekonnen Tsegaye, Eden Ephraim, Mogessie Ashenafi
• Localización: Food microbiology, ISSN 0740-0020, Vol. 21, Nº 6 (December), 2004, págs. 743-751
• Idioma: inglés
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