Cite
HARVARD Citation
Liu, S. et al. (2018). Enterococcus faecium as a Salmonella surrogate in the thermal processing of wheat flour: Influence of water activity at high temperatures. Food microbiology. pp. 92-99. [Online].
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Liu, S. et al. (2018). Enterococcus faecium as a Salmonella surrogate in the thermal processing of wheat flour: Influence of water activity at high temperatures. Food microbiology. pp. 92-99. [Online].