Optimisation of the formulation and of the technological process of egg-based products for the prevention of Salmonella enteritidis survival and growth
- 1 March 2002
- journal article
- Published by Elsevier in International Journal of Food Microbiology
- Vol. 73 (2-3) , 367-374
- https://doi.org/10.1016/s0168-1605(01)00673-0
Abstract
No abstract availableKeywords
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