Susceptibility of Escherichia coli O157 to chitosan-arginine in beef liquid purge is affected by bacterial cell growth phase

Research output: Contribution to journal › Article › peer-review

Original language	English
Pages (from-to)	515-520
Journal	International Journal of Food Science and Technology
Volume	49
DOIs	https://doi.org/10.1111/ijfs.12331
Publication status	Published - 1 Feb 2014

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title = "Susceptibility of Escherichia coli O157 to chitosan-arginine in beef liquid purge is affected by bacterial cell growth phase",

author = "R.A. Lahmer and D.L. Jones and S. Townsend and S. Baker and A.P. Williams",

year = "2014",

month = feb,

day = "1",

doi = "10.1111/ijfs.12331",

language = "English",

volume = "49",

pages = "515--520",

journal = "International Journal of Food Science and Technology",

issn = "1365-2621",

publisher = "Oxford University Press",

}

TY - JOUR

T1 - Susceptibility of Escherichia coli O157 to chitosan-arginine in beef liquid purge is affected by bacterial cell growth phase

AU - Lahmer, R.A.

AU - Jones, D.L.

AU - Townsend, S.

AU - Baker, S.

AU - Williams, A.P.

PY - 2014/2/1

Y1 - 2014/2/1

U2 - 10.1111/ijfs.12331

DO - 10.1111/ijfs.12331

M3 - Article

SN - 1365-2621

VL - 49

SP - 515

EP - 520

JO - International Journal of Food Science and Technology

JF - International Journal of Food Science and Technology

ER -