| Original language | English |
|---|---|
| Pages (from-to) | 358-361 |
| Journal | J Food Prot. |
| State | Published - 2010 |
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 journal › Article