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EFFECT OF DIFFERENT SANITIZING METHODS AND INCUBATION TIME AND TEMPERATURE ON INACTIVATION OF ESCHERICHIA COLI ON LETTUCE
H. ÖLMEZVolume:
30
Year:
2010
Language:
english
Pages:
12
DOI:
10.1111/j.1745-4565.2009.00206.x
File:
PDF, 208 KB
english, 2010