Work

The effects of the surface charge and hydrophobicity of Escherichia coli on its adhesion to beef muscle

Year: 1999

Type: article

Source: International Journal of Food Microbiology

DOI: 10.1016/s0168-1605(99)00159-2

Authors: J Li, L.A McLandsborough

Institution: University of Massachusetts Amherst

Language: English

Topic: Escherichia coli research studies

Subfield: Microbiology

Field: Immunology and Microbiology

Domain: Life Sciences

Open Access status: closed

Funder: U.S. Department of Agriculture

OpenAlex ID: W1964258986

FWCI: 1.3

Cites: 29

Cited by: 195

Related to: 9