Inhibition of Staphylococcus aureus in broth and meat broth using synergies of phenolics and organic acids

标题
Inhibition of Staphylococcus aureus in broth and meat broth using synergies of phenolics and organic acids
作者
关键词
-
出版物
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume 137, Issue 2-3, Pages 312-316
出版商
Elsevier BV
发表日期
2009-12-04
DOI
10.1016/j.ijfoodmicro.2009.11.019

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