Effectiveness of the Thermal Treatments Used for Curd Stretching in the Inactivation of Shiga Toxin-Producing O157 and O26 Escherichia coli

ANTONIO VALERO DIAZ2026-01-292026-01-29201710.1155/2017/16098362-s2.0-85029181016https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/28422Biochemistry, Genetics and Molecular Biology (all)Immunology and Microbiology (all)Biochemistry, Genetics and Molecular Biology (all)Immunology and Microbiology (all)Effectiveness of the Thermal Treatments Used for Curd Stretching in the Inactivation of Shiga Toxin-Producing O157 and O26 Escherichia coliresearch article