Increased water activity reduces the thermal resistance of Salmonella enterica in peanut butter.
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Increased water activity reduces the thermal resistance of Salmonella enterica in peanut butter.
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article científic
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article scientifique
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articolo scientifico
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artigo científico
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bilimsel makale
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scientific article published on 31 May 2013
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vedecký článok
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vetenskaplig artikel
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videnskabelig artikel
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vědecký článek
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Increased water activity reduc ...... lla enterica in peanut butter.
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Increased water activity reduc ...... lla enterica in peanut butter.
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Increased water activity reduc ...... lla enterica in peanut butter.
@en
Increased water activity reduc ...... lla enterica in peanut butter.
@nl
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Increased water activity reduc ...... lla enterica in peanut butter.
@en
Increased water activity reduc ...... lla enterica in peanut butter.
@nl
P2093
P2860
P356
P1476
Increased water activity reduc ...... lla enterica in peanut butter.
@en
P2093
Jingyun Yang
Joelle K Salazar
Mary Lou Tortorello
Yingshu He
P2860
P304
P356
10.1128/AEM.01028-13
P407
P577
2013-05-31T00:00:00Z