Genetic changes are introduced by repeated exposure of Salmonella spiked in low water activity and high fat matrix to heat.
| Autor: | Baert, Leen1 Leen.Baert@rdls.nestle.com, Gimonet, Johan1, Barretto, Caroline1, Fournier, Coralie2, Jagadeesan, Balamurugan1 |
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| Zdroj: | Scientific Reports. 4/14/2021, Vol. 11 Issue 1, p1-11. 11p. |
| Databáze: | Academic Search Ultimate |
| Externí odkaz: |
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