Enhanced inactivation of Salmonella Typhimurium from blueberries by combinations of sodium dodecyl sulfate with organic acids or hydrogen peroxide

Published 2013 View Full Article

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Title
Enhanced inactivation of Salmonella Typhimurium from blueberries by combinations of sodium dodecyl sulfate with organic acids or hydrogen peroxide
Authors
Keywords
-
Journal
FOOD RESEARCH INTERNATIONAL
Volume 54, Issue 2, Pages 1553-1559
Publisher
Elsevier BV
Online
2013-09-20
DOI
10.1016/j.foodres.2013.09.012

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