Thermal Pasteurization Requirements for the Inactivation of Salmonella in Foods

AuthID
 P-002-CE9
2
Author(s)
Tipo de Documento
Article
Year published
2012
Publicado
in FOOD RESEARCH INTERNATIONAL, ISSN: 0963-9969
Volume: 45, Número: 2, Páginas: 695-699 (5)
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Scopus®
Crossref®79
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-84857409521
Wos: WOS:000302032200022
Source Identifiers
ISSN: 0963-9969
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