학술논문
Modelling the low temperature growth boundaries of Salmonella Enteritidis in raw and pasteurized egg yolk, egg white and liquid whole egg: Influence of the initial concentration
Document Type
Article
Author
Source
In: International Journal of Food Microbiology . (International Journal of Food Microbiology, 2 April 2024, 414)
Subject
Language
English
ISSN
18793460
01681605
01681605