Cite
HARVARD Citation
Coroller, L. et al. (2015). Extending the gamma concept to non-thermal inactivation: A dynamic model to predict the fate of Salmonella during the dried sausages process. Food microbiology. pp. 266-275. [Online].
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Coroller, L. et al. (2015). Extending the gamma concept to non-thermal inactivation: A dynamic model to predict the fate of Salmonella during the dried sausages process. Food microbiology. pp. 266-275. [Online].