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Bibliotecas | Instituto Politécnico de Castelo Branco
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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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