A Review of Temperature, pH, and Other Factors that Influence the Survival of Salmonella in Mayonnaise and Other Raw Egg Products

Author： Keerthirathne Thilini Piushani Ross Kirstin Fallowfield Howard Whiley Harriet

Publisher： MDPI

E-ISSN： 2076-0817|5|4|63-63

ISSN： 2076-0817

Source： Pathogens, Vol.5, Iss.4, 2016-11, pp. : 63-63

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