Elimination of Escherichia Coli O157:H7 From Fermented Dry Sausages at an Organoleptically Acceptable Level of Microencapsulated Allyl Isothiocyanate
Applied and Environmental Microbiology - United States
doi 10.1128/aem.72.5.3096-3102.2006
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Date
May 1, 2006
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American Society for Microbiology