Effect of Surfactant or Changes in Ionic Strength on the Attachment of Salmonella typhimurium to Poultry Skin and Muscle

✍ Scribed by H. S. LILLARD

• Book ID: 108813535
• Publisher: Institute of Food Technologists
• Year: 1988
• Tongue: English
• Weight: 898 KB
• Volume: 53
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1988.tb08941.x