☆ 4.7 Article

Inactivation of extraintestinal pathogenic E. coil suspended in ground chicken meat by high pressure processing and identification of virulence factors which may affect resistance to high pressure

FOOD CONTROL (2020)

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Inactivation of extraintestinal pathogenic E. coil suspended in ground chicken meat by high pressure processing and identification of virulence factors which may affect resistance to high pressure

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