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Springer Verlag, Journal of Food Science and Technology

DOI: 10.1007/s13197-018-3071-8

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Combination of peracetic acid and ultrasound reduces Salmonella Typhimurium on fresh lettuce (Lactuca sativa L. var. crispa)

Journal article published in 2018 by Luiza Oliveira Silveira, Denes Kaic Alves do Rosário, Denes Kaic Alves do Rosário, Ana Carolina Garcia Giori, Syllas Borburema Silva Oliveira, Yhan da Silva Mutz ORCID, Clara Suprani Marques ORCID, Jussara Moreira Coelho, Patrícia Campos Bernardes ORCID
This paper was not found in any repository, but could be made available legally by the author.
This paper was not found in any repository, but could be made available legally by the author.

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