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Why food-poisoning bacteria attached to shredded cabbage are not efficiently disinfected by sodium hypochlorite

Yumiko Nakanishi1, Shiori Kawamura, Satomi Tsutsuura

  • 1Department of Nutrition and Food Science, Ochanomizu University, Tokyo, Japan.

Bioscience, Biotechnology, and Biochemistry
|June 11, 2013
PubMed

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