Inactivation of Salmonella and Escherichia coli O157:H7 on Lettuce and Poultry Skin by Combinations of Levulinic Acid and Sodium Dodecyl Sulfate

Author: Zhao Tong   Zhao Ping   Doyle Michael P.  

Publisher: International Association for Food Protection

ISSN: 0362-028X

Source: Journal of Food Protection, Vol.72, Iss.5, 2009-05, pp. : 928-936

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