Effects of pH and temperature on inactivation of Salmonella typhimurium DT104 in liquid whole egg by pulsed electric fields
- 9 January 2009
- journal article
- Published by Wiley in International Journal of Food Science & Technology
- Vol. 44 (2), 367-372
- https://doi.org/10.1111/j.1365-2621.2008.01759.x
Abstract
No abstract availableKeywords
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