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Effects of High Hydrostatic Pressure and Beef Patty Formulations on the Inactivation of Native Strains of Shiga Toxin-Producing Escherichia coli O157:H7

Crossref DOI link: https://doi.org/10.1007/s11947-021-02648-5

Published Online: 2021-04-18

Published Print: 2021-06

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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