The effect of pulsed UV light on Escherichia coli O157:H7, Listeria monocytogenes, Salmonella Typhimurium, Staphylococcus aureus and staphylococcal enterotoxin A on sliced fermented salami and its chemical quality
- 1 March 2017
- journal article
- Published by Elsevier BV in Food Control
- Vol. 73, 829-837
- https://doi.org/10.1016/j.foodcont.2016.09.029
Abstract
No abstract availableFunding Information
- Ministarstvo Prosvete, Nauke i Tehnološkog Razvoja (TR31034)
- Sixth Framework Programme
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