Cite
HARVARD Citation
Samapundo, S. et al. (n.d.). The Effect of NaCl Reduction and Replacement on the Growth of Listeria Monocytogenes in Broth, Cooked Ham and White Sauce. Journal of food safety. 33 (1), pp. 59-70. [Online].
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Samapundo, S. et al. (n.d.). The Effect of NaCl Reduction and Replacement on the Growth of Listeria Monocytogenes in Broth, Cooked Ham and White Sauce. Journal of food safety. 33 (1), pp. 59-70. [Online].