Survival and growth of Salmonella Enteritidis in liquid egg products varying by temperature, product composition, and carbon dioxide concentration. [electronic resource]

By: Contributor(s): Producer: 20090930Description: 561-7 p. digitalISSN:
  • 1556-7125
Subject(s): Online resources: In: Foodborne pathogens and disease vol. 6
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Publication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't

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