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EFFECTS OF TEMPERATURE, PH, GLUCOSE, AND CITRIC-ACID ON THE INACTIVATION OF SALMONELLA-TYPHIMURIUM IN REDUCED CALORIE MAYONNAISE
Authors:
MEMBRE JM MAJCHRZAK V JOLLY I
Citation:
Jm. Membre et al., EFFECTS OF TEMPERATURE, PH, GLUCOSE, AND CITRIC-ACID ON THE INACTIVATION OF SALMONELLA-TYPHIMURIUM IN REDUCED CALORIE MAYONNAISE, Journal of food protection, 60(12), 1997, pp. 1497-1501
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