Cite

    N. Galarce et al.. “Application of a virulent bacteriophage cocktail leads to reduction of Salmonella enterica serovar Enteritidis counts in processed meat products.” Biocontrol science and technology, vol. 26, no. 4, 2016, pp. 462–475. http://access.bl.uk/ark:/81055/vdc_100028761868.0x00004f