Effects of reduction in beef surface water activity on the survival of Salmonella Typhimurium DT104 during heating. [electronic resource]

By: Contributor(s): Producer: 20100511Description: 1901-7 p. digitalISSN:
  • 1365-2672
Subject(s): Online resources: In: Journal of applied microbiology vol. 106
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Publication Type: Journal Article

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