Efficacy of buffered propionic acid against Salmonella Typhimurium in ground pork stored at 4à °C and 10à °C and inhibition of Listeria monocytogenes by buffered dry vinegar in ready-to-eat uncured turkey stored at 4à °C
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Book Details :
Efficacy of buffered propionic acid against Salmonella Typhimurium in ground pork stored at 4à °C and 10à °C and inhibition of Listeria monocytogenes by buffered dry vinegar in ready-to-eat uncured turkey stored at 4à °C