1.
Chantarapanont W, Nitisinprasert S, Frank JF. 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. [internet]. 2012 Dec. 31 [cited 2026 Aug. 27];46(6):966-77. available from: https://li01.tci-thaijo.org/index.php/anres/article/view/243015