Use of Salmonellae Antagonists in Fermenting Egg White: II. Microbiological Methods for the Elimination of Salmonellae from Egg White1
AUTOR(ES)
Mickelson, M. N.
ACESSO AO ARTIGO
http://www.pubmedcentral.nih.gov/articlerender.fcgi?artid=1057652Documentos Relacionados
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