Cite
HARVARD Citation
Hwang, D. et al. (2019). Survival of Escherichia coli O157:H7 and Listeria monocytogenes in an acidified low-fat mayonnaise based hibachi sauce. Lebensmittel-Wissenschaft + Technologie =. pp. 297-300. [Online].
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Hwang, D. et al. (2019). Survival of Escherichia coli O157:H7 and Listeria monocytogenes in an acidified low-fat mayonnaise based hibachi sauce. Lebensmittel-Wissenschaft + Technologie =. pp. 297-300. [Online].