Validation of a Simulated Commercial Plain Bagel Baking Process and Thermal Resistance Characterization of a 5-Strain Shiga Toxin-Producing Escherichia coli When Introduced via Flour

模拟商业原味贝果烘焙工艺的验证及通过面粉引入5株产志贺毒素大肠杆菌的热阻特性分析