Differences in resistance to different environmental stresses and non-thermal food preservation technologies among Salmonella enterica subsp. enterica strains
Author:
Funder
European Regional Development Fund
MINECO-CICYT
Publisher
Elsevier BV
Subject
Food Science
Reference49 articles.
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4. Bacterial maximum non-inhibitory and minimum inhibitory concentrations of different water activity depressing solutes;Cebrián;International Journal of Food Microbiology,2014
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