Cite
HARVARD Citation
Mataragas, M. et al. (n.d.). Estimating the non-thermal inactivation of Listeria monocytogenes in fermented sausages relative to temperature, pH and water activity. Meat science. pp. 171-178. [Online].
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Mataragas, M. et al. (n.d.). Estimating the non-thermal inactivation of Listeria monocytogenes in fermented sausages relative to temperature, pH and water activity. Meat science. pp. 171-178. [Online].