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Inactivation of Salmonella and Escherichia coli O157:H7 on lettuce and poultry skin by combinations of levulinic acid and sodium dodecyl sulfate

Type

ANA

Creator

Zhao, Tong

Title

Inactivation of Salmonella and Escherichia coli O157:H7 on lettuce and poultry skin by combinations of levulinic acid and sodium dodecyl sulfate

Contributor

Zhao,, Ping
Doyle, Michael P.

Relation

Journal of food protection

Date

2009

Description

Contém referências bibliográficas

Language

eng

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