Reduction of Escherichia coli O157:H7 in Fresh Spinach Using Lactic Acid Bacteria and Chlorine as a Multi-Hurdle Intervention.

S E Gragg, Mindy Brashears

Research output: Contribution to journalArticle

Original languageEnglish
Pages (from-to)358-361
JournalJ Food Prot.
StatePublished - 2010

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