Effects of Temperature, pH, Glucose, and Citric Acid on the Inactivation of Salmonella typhimurium in Reduced Calorie Mayonnaise

Author: Membre Jeanne-Marie   Majchrzak Virginie   Jolly Isabelle  

Publisher: International Association for Food Protection

ISSN: 0362-028X

Source: Journal of Food Protection, Vol.60, Iss.12, 1997-12, pp. : 1497-1501

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