[1]
W. Chantarapanont, S. Nitisinprasert, and J. F. Frank, “Survival of Shiga Toxin-producing Escherichia coli (O157:H7 and Non-O157:H7) and Effectiveness of Thermal Inactivation by Microwaves in Nham (Thai Fermented Sausage)”, Agr. Nat. Resour., vol. 46, no. 6, pp. 966–977, Dec. 2012.