A Review of Temperature, pH, and Other Factors that Influence the Survival of Salmonella in Mayonnaise and Other Raw Egg Products
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A Review of Temperature, pH, and Other Factors that Influence the Survival of Salmonella in Mayonnaise and Other Raw Egg Products
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2016 nî lūn-bûn
@nan
2016 թուականի Նոյեմբերին հրատարակուած գիտական յօդուած
@hyw
2016 թվականի նոյեմբերին հրատարակված գիտական հոդված
@hy
2016年の論文
@ja
2016年論文
@yue
2016年論文
@zh-hant
2016年論文
@zh-hk
2016年論文
@zh-mo
2016年論文
@zh-tw
2016年论文
@wuu
name
A Review of Temperature, pH, a ...... ise and Other Raw Egg Products
@ast
A Review of Temperature, pH, a ...... ise and Other Raw Egg Products
@en
A Review of Temperature, pH, a ...... ise and Other Raw Egg Products
@nl
type
label
A Review of Temperature, pH, a ...... ise and Other Raw Egg Products
@ast
A Review of Temperature, pH, a ...... ise and Other Raw Egg Products
@en
A Review of Temperature, pH, a ...... ise and Other Raw Egg Products
@nl
prefLabel
A Review of Temperature, pH, a ...... ise and Other Raw Egg Products
@ast
A Review of Temperature, pH, a ...... ise and Other Raw Egg Products
@en
A Review of Temperature, pH, a ...... ise and Other Raw Egg Products
@nl
P2860
P356
P1433
P1476
A Review of Temperature, pH, a ...... ise and Other Raw Egg Products
@en
P2093
Kirstin Ross
Thilini Keerthirathne
P2860
P356
10.3390/PATHOGENS5040063
P407
P577
2016-11-18T00:00:00Z