The effects of temperature, chlorine and acids on the survival of Listeria and Salmonella strains associated with uncooked shrimp carapace and cooked shrimp flesh

✍ Scribed by M.N. Wan Norhana; Susan E. Poole; Hilton C. Deeth; Gary A. Dykes

• Book ID: 113625513
• Publisher: Elsevier Science
• Year: 2010
• Tongue: English
• Weight: 164 KB
• Volume: 27
• Category: Article
• ISSN: 0740-0020
• DOI: 10.1016/j.fm.2009.10.008