Design of a combined process for the inactivation of Salmonella Enteritidis in liquid whole egg at 55 °C
| Autor: | Monfort, S., Gayán, E., Condón, S., Raso, J., Álvarez, I. |
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| Zdroj: | In International Journal of Food Microbiology 2011 145(2):476-482 |
| Databáze: | ScienceDirect |
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