Mathematical quantification of microbial inactivation of Escherichia coli O157: H7 and Salmonella spp. on stainless steel surfaces soiled with different vegetable juice substrates

FERNANDO PEREZ RODRIGUEZGONZALO ZURERA COSANO2026-01-292026-01-29201310.1016/j.foodres.2013.09.0372-s2.0-84887000054https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/24908Food ScienceMathematical quantification of microbial inactivation of Escherichia coli O157: H7 and Salmonella spp. on stainless steel surfaces soiled with different vegetable juice substratesresearch article