The effects of the surface charge and hydrophobicity of Escherichia coli on its adhesion to beef muscle
- 6 December 1999
- journal article
- research article
- Published by Elsevier in International Journal of Food Microbiology
- Vol. 53 (2-3), 185-193
- https://doi.org/10.1016/s0168-1605(99)00159-2
Abstract
No abstract availableKeywords
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