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Decrease of Salmonella typhimurium in Skim Milk and Egg by Heat and Ultrasonic Wave Treatment

Dorothy M Wrigley1, Natalie G Llorca1

  • 1Division of Microbiology, Department of Biological Sciences, Mankato State University, Mankato, Minnesota 56002-8400.

Journal of Food Protection
|May 16, 2019
PubMed

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