Effects of Temperature, pH, Glucose, and Citric Acid on the Inactivation of Salmonella typhimurium in Reduced Calorie Mayonnaise. [electronic resource]

By: Contributor(s): Publication details: Journal of food protection Dec 1997Description: 1497-1501 p. digitalISSN:
  • 1944-9097
Online resources: In: Journal of food protection vol. 60
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Publication Type: Journal Article

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