|
|||||
|
|
| Activity of caprylic acid, carvacrol, ε-polylysine and their combinations against Salmonella in not-ready-to-eat surface-browned, frozen, breaded chicken products | |
| 作者姓名： | Moschonas G Geornaras I Stopforth JD Wach D Woerner DR Belk KE Smith GC Sofos JN |
| 摘 要： | |
| 本文献已被 PubMed 等数据库收录！ | |