학술논문
Treatment of fresh produce with a Salmonella-targeted bacteriophage cocktail is compatible with chlorine or peracetic acid and more consistently preserves the microbial community on produce
Document Type
Article
Author
Source
In: Journal of Food Safety . (Journal of Food Safety, 1 April 2020, 40(2))
Subject
Language
English
ISSN
17454565
01496085
01496085