Survival of Escherichia coli O157:H7 during the fermentation of Spanish-style green table olives (conservolea variety) supplemented with different carbon sources
| Autor: | Spyropoulou, K. E., Chorianopoulos, N. G., Skandamis, P. N., Nychas, G. J. |
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| Zdroj: | International Journal of Food Microbiology; 2001, Vol. 66 Issue: 1 p3-11, 9p |
| Databáze: | Supplemental Index |
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